From the Jewish Food Hero Kitchen: Quinoa Cranberry Mandarin Salad

This high protein salad has it all: crunchy celery, sweet oranges and tangy cranberries. Its colorful appearance makes it a lovely addition to the meal. It is inspired by my cousin Jenny’s salad.

It is perfect for Passover and can be enjoyed all year around.

Quinoa cranberry mandarin salad

Quinoa Cranberry Mandarin Salad
Jewish Food Hero
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Category: salad

  • Large mixing bowl
  • Medium Fine mesh strainer
  • Medium saucepan
  • 6 cups cooked quinoa (2 cups dry quinoa)
  • 1 cup dried cranberries
  • 2 X 10.5-ounce cans of mandarin oranges, drained
  • 1 cup sliced celery
  • 1 cup thinly sliced red cabbage (or more if you like it)
  • ½ cup minced red onion
  • ½ cup of fresh orange juice (keep extra ¼ cup aside in case you want to add more)
  • 2 tablespoons lemon juice (keep extra 2 tablespoons aside in case you want to add more)
  • Sea salt and pepper to taste
  • optional: 4 cups baby arugula or baby spinach (or more)

  1. In a medium saucepan:
  2. Rinse the quinoa in a fine mesh strainer a few times
  3. Cook 2 cups of quinoa, according to the directions on the package
  4. Set aside to cool
  5. In a large mixing bowl:
  6. Place quinoa, red cabbage, celery, red onion, and cranberries
  7. Stir to combine
  8. Add mandarin oranges and stir into salad lightly so they retain their shape and color (no mushing)
  9. In a small bowl:
  10. Combine orange juice, lemon juice and add salt and pepper to taste
  11. Add more lemon and/or orange juice as desired… or…add to a glass of water and drink it!
  12. Adjust seasoning to taste
  13. Serve over a bed of arugula or baby spinach if desired

; Yield: Serves 8



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