The other day my instructor was talking about how you have to be brave to be remembered as your true self. The way you have to exceed what you think you’re with the capacity of if you want to make something happen. Have a possibility on something or somebody.
This last weekend I made a big batch of this summery salad (with fall flavors?) My mom came over to help taste test, and she absolutely loved it. We appreciated it cold served with some greek yogurt.
This salad was inspired by the best little meal at Whole Foods made with couscous. Each time I’m there I search for it.
This salad is packed with cranberries, pecans, along with a delicious honey orange dressing. Of course, you can also make it vegan by using agave nectar rather than honey.
The toasted pecans and quinoa give it a good nutty flavor, but the dressing sweetens it up a little. It would be a lovely light salad for any weekend picnic or combined with some salmon or chicken for a wholesome, well-rounded meal.
You need to the the quinoa marinate with the dressing within the fridge before serving. I recommend adding the toasted pecans just before you’re ready to serve; that way they’ll stay wonderful and crunchy.
Don’t forget to tag your masterpieces with #ambitiouskitchen in Instagram. I really like seeing the dishes you make!
xo!
Prep period:
25 mins
Total time:
25 mins
Ingredients
1 moderate orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
Instructions
Preheat oven to 350 levels F. Place pecans on ungreased cooking sheet and toast for 6-8 minutes. Remove from oven and reserve to awesome. While they’re toasting you can start cooking food your quinoa.
To make quinoa: Wash quinoa with cold water in mesh strainer. Inside a medium saucepan, provide 2 cups of drinking water to a boil. Add quinoa and provide mixture to some boil. Cover, decrease temperature to low and allow simmer for quarter-hour or until quinoa offers absorbed all of the water. Remove from temperature and fluff quinoa with fork; place in large bowl and reserve to cool for about 10 minutes.
To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing around quinoa and add cranberries. Stir to mix. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa. Add sodium and pepper to flavor. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.
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