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Cranberry Quinoa Pasta Salad Recipe

Simple, healthy, delicious.

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword gluten free, healthy, pasta, plant based, quinoa, salad, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 7 Servings
Calories 270 kcal
Author admin

Ingredients

  • 1 cup dry quinoa
  • 2 Cups water
  • 3/4 Cup Cooked corn kernels
  • 1/2 Cup Dried cranberries
  • 2 tbsp vegetable oil
  • 1 Tbsp Salt
  • 2 Tsp Black garlic powder
  • 1 Tsp nutmeg
  • 4 Tbsp Raspberry vinegarette (I prefer the low sugar kind)
  • 1 Medium/large Avocado

Instructions

  1. Use a medium to large cooking pot to cook 1 cup of quinoa in 2 cups of water. (You will end up with 3 cups of cooked quinoa.) 

  2. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer and put on the lid.

  3. Quinoa is done when it has absorbed all the water (12 - 15 minutes) Then remove heat and set aside 

  4. In a medium frying pan heat up 2 tbsp vegetable oil, then add corn, cranberries, and seasoning 

  5. Heat and stir for approximately 10 minutes on medium high heat 

  6. Combine cooked quinoa with stir fry corn and cranberries in a large salad bowl, drizzle with raspberry vinegarette. (I prefer the low sugar kind) and avocado chunks