Ingredients:

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1/2 cup dried cranberries

  • 1/4 cup chopped red onion (optional, for a little zing)

  • 1/4 cup chopped fresh parsley (or cilantro for a different flavor profile)

  • 1/4 cup toasted pecans or walnuts, roughly chopped (optional, for crunch)

  • Zest of 1 orange

  • Juice of 1 orange (about 1/4 cup)

  • 2 tablespoons olive oil

  • 1 tablespoon maple syrup or honey (optional, for extra sweetness)

  • Salt and freshly ground black pepper to taste

Directions:
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Prepare the Dressing: While the quinoa is cooking, in a small bowl, whisk together the orange juice, orange zest, olive oil, maple syrup/honey (if using), salt, and pepper.

Combine Ingredients: In a large bowl, combine the cooked and fluffed quinoa, dried cranberries, red onion (if using), fresh parsley, and toasted nuts (if using).

Dress the Salad: Pour the orange dressing over the quinoa mixture. Toss gently to combine all the ingredients, ensuring the dressing is evenly distributed.

Chill and Serve: For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.