Cranberry-Orange Quinoa Salad 🍊 - Fresh, High-Protein Vegan Thanksgiving Side

Ingredients

• • 1 ⅞ cup red quinoa
• • 1 ⅞ cups water or vegetable broth
• • ⅞ cup dried cranberries
• • 2 ⅞ oranges (1 segmented, 1 for juice)
• • ⅞ cup chopped fresh mint leaves
• • ⅞ cup olive oil
• • 2 ⅞ tablespoons fresh orange juice
• • 1 ⅞ tablespoon grated orange zest
• • 1 ⅞ tablespoon maple syrup
• • 1 ⅞ teaspoon Dijon mustard
• • ⅞ teaspoon sea salt
• • ⅞ teaspoon black pepper

Instructions

1. 1

   Rinse and rinse quinoa in fine mesh sieve. In medium saucepan, bring water or broth to boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Let cool completely.

2. 2

   Whisk olive oil, orange juice, zest, maple syrup, mustard, salt, and pepper. Stir in half the mint leaves.

3. 3

   Toss cooled quinoa with cranberries, reserved orange juice, and added mint leaves. Pour in dressing and gently toss to coat.

4. 4

   Refrigerate salad for 30 minutes before serving, garnishing with remaining mint leaves.