Quinoa Salad with Orange, Pomegranate & Cinnamon Maple Vinaigrette
Brighten up your holiday table with this Quinoa Salad with Orange, Pomegranate & Cinnamon Maple Vinaigrette!
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 1 cup1 cup1 cup Quinoa, cooked (cooled)
- 111 Orange, large, peeled and sliced into segments
- .5 cup.5 cup.5 cup Pomegranate, seeds
- 1 cup1 cup1 cup Spinach, (optional, for extra greens)
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the quinoa according to package instructions, then allow it to cool completely.
- In a large bowl, toss together the cooked quinoa, orange slices, pomegranate seeds, and spinach (if using).
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, cinnamon, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss until everything is evenly coated.
- Serve immediately, or refrigerate the salad for up to 3 days for a ready-made meal option.
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About This Recipe
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Coconut Free Dairy Free Egg Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 252 |
| Fat: | 10 g |
| Carbohydrates: | 35 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 78 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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