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Cranberry Orange Quinoa Salad

A fresh twist on a classic combination of cranberry and orange. Perfect red and green colors to serve at Christmas as a side dish or main dish!




  1. Rinse 1 cup quinoa with water:
  2. Bring 2 cups water to a boil:
  3. When water is boiling, transfer rinsed quinoa and return to boil.
  4. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  5. Wash, remove from stems and finely chop 2 large leaves of kale
  6. Pulse in a food processor to coarsely chop:
  • 2 cup cranberries, fresh
  • 2 TBS extra virgin olive oil
  • 1 tsp honey
  1. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
  2. Stir in 2 TBS orange zest , grated with the quinoa
  3. Peel and coarsely chop 6 small oranges
  4. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  5. Stir in 1/4 cup mixed nuts, 1/4 cup pomegranate seeds, and 1/4 cup mint, fresh , chopped
  6. Cover and refrigerate until ready to serve.

Recipe by Laura Bashar of Family Spice