Quinoa Salad with Pears and Dried Cranberries

14 25 568
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Quinoa Salad with Pears and Dried Cranberries
Health Highlights


1 cup Quinoa, uncooked
2 cup Water, filtered (using stock will add so much more flavour!)
1/2 tsp Salt
1 cup Nuts, pecans, dry roasted (or any nut you prefer)
1/2 cup Cranberries, dried (fruits juice sweetened)
2 medium Pear (cored & chopped)
2 medium stalk(s) Celery (trimmed, halved & diced; leaves reserved)
1 whole orange(s) Orange juice (freshly squeezed; Dressing)
1 tbsp Grainy mustard (Dressing)
1 tsp Honey (Dressing)
3 tbsp Extra virgin olive oil (Dressing)
1 tbsp Greek yogurt, plain, 2% M.F. (Dressing)
1 dash Sea salt, fine (Dressing)
1 dash Black pepper (Dressing)


  1. Combine the quinoa, water/stock and salt in a medium saucepan and bring to a boil. Lower the heat, cover and cook for 15 minutes. Once cooked, remove the lid, fluff with a fork and cool to room temperature.

  2. When the quinoa had cooled, transfer it to a bowl and add the pecans, dried cranberries, pears and celery. Roughly chop the celery leaves into small pieces and add them to the bowl as well.

  3. Whisk the dressing and pour it over the quinoa, tossing to combine. Store in the fridge for up to 3 days.


Advanced Preparation

1 day prior [optional], Orange juice 1 whole orange(s)

Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.




Nutrition Facts

Per Portion

Calories 568
Calories from fat 313
Calories from saturated fat 32
Total Fat 35 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.6 g
Monounsaturated Fat 21.0 g
Cholesterol 0.2 mg
Sodium 431 mg
Potassium 571 mg
Total Carbohydrate 58 g
Dietary Fiber 9.7 g
Sugars 23.6 g
Protein 10.3 g

Dietary servings

Per Portion

Fruit 1.1
Grain 2.1
Meat Alternative 1.0
Vegetables 0.5

Energy sources