Last week my instructor was talking about how you need to be brave to be remembered as your true self. The method that you have to go beyond what you think you’re capable of if you wish to make something happen. Have a chance on something or somebody.
This last weekend I made a large batch of the summery salad (with fall flavors?) My mom came over to help taste check, and she completely treasured it. We loved it cold served with some greek yogurt.
This salad was inspired by the best little meal at Whole Foods made out of couscous. Each time I’m there I seek out it.
This salad is filled with cranberries, pecans, and a delicious honey orange dressing. Of course, you can also ensure it is vegan by using agave nectar rather than honey.
The toasted pecans and quinoa give it a good nutty flavor, however the dressing sweetens it up just a little. It might be a lovely light salad to get a weekend picnic or paired with some salmon or poultry for a healthy, well-rounded meal.
You need to the the quinoa marinate using the dressing in the fridge before serving. I recommend adding the toasted pecans right before you’re ready to serve; this way they’ll stay great and crunchy.
Don’t forget to tag your creations with #ambitiouskitchen in Instagram. I really like seeing the quality recipes 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 degrees F. Place pecans on ungreased cooking sheet and toast for 6-8 mins. Remove from range and set aside to great. While they’re toasting you can begin cooking your quinoa.
To make quinoa: Wash quinoa with cool water in mesh strainer. In a medium saucepan, provide 2 mugs of water to a boil. Add in quinoa and provide mixture to a boil. Cover, decrease warmth to low and let simmer for a quarter-hour or until quinoa has absorbed all the drinking water. Remove from high temperature and fluff quinoa with fork; place in large dish and set aside to cool for approximately 10 minutes.
To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least thirty minutes to allow flavors to soak up into quinoa. Add sodium and pepper to taste. Before serving flip in toasted pecans. Makes 5 servings; a little over 1/2 cup each.
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