Name: Quinoa Cranberry Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup quinoa (rinsed); 2 cups; 1/2 cup; 1/3 cup chopped; 1/2 cup chopped; 1/4 cup finely diced; 1/4 cup chopped fresh; 1/4 cup crumbled; juice of 1 lemon; 2 tablespoons; to taste

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If you’re looking for a vibrant, wholesome dish that’s as delicious as it is beautiful, Quinoa Cranberry Salad is your new go-to recipe. With fluffy quinoa as its hearty base, this salad brims with sweet-tart cranberries, crunchy nuts, crisp cucumber, and a zesty lemon dressing. It’s a dream for meal preppers, potluck lovers, and anyone craving fresh Mediterranean-inspired flavors. This salad is a celebration of textures and colors, perfect for any occasion from quick weekday lunches to festive gatherings.

Quinoa Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes Quinoa Cranberry Salad truly special is how each simple ingredient plays an essential role—bringing color, flavor, or a satisfying bite. These easy-to-find staples come together for a harmonious and crowd-pleasing salad.

Quinoa (1 cup, rinsed): The protein-packed, gluten-free grain that gives the salad substance and a fluffy texture.
Water or vegetable broth (2 cups): Adds moisture, and using broth infuses extra savory flavor into the quinoa.
Dried cranberries (1/2 cup): Offer a burst of sweetness and jewel-like pops of color in every bite.
Chopped pecans or walnuts (1/3 cup, toasted): Bring crucial crunch and a nutty depth—toast them for irresistible aroma.
Chopped cucumber (1/2 cup): Adds refreshing crispness that balances out the richer flavors.
Finely diced red onion (1/4 cup): Lends sharpness and color without overwhelming the salad.
Chopped fresh parsley (1/4 cup): Provides herby freshness and a bright green punch.
Crumbled feta cheese (1/4 cup, optional): For creamy tang and a salty accent—optional, but always a crowd-pleaser.
Juice of 1 lemon: Delivers bright, cleansing acidity that ties everything together.
Olive oil (2 tablespoons): Brings richness, helping the dressing cling to every ingredient.
Salt and pepper (to taste): Essential for seasoning, making all the flavors pop.

How to Make Quinoa Cranberry Salad

Step 1: Cook the Quinoa

Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and your choice of water or vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes. You’ll know it’s done when the liquid is absorbed and the quinoa looks fluffy with spiraled “tails.” Remove the pan from heat and let the quinoa cool for a few minutes—this will help keep your salad crisp and fresh.

Step 2: Toast and Prepare Mix-Ins

While the quinoa cooks, toast your nuts in a small dry skillet over medium heat. Stir them frequently until they’re just golden and fragrant, which really enhances their flavor. Chop the cucumber, parsley, and red onion. Measure out the cranberries and feta, if you’re using it. Getting your mix-ins prepped now makes combining everything a breeze once the quinoa is ready.

Step 3: Make the Lemon Dressing

In a small bowl, whisk together the juice of one lemon, olive oil, and a generous pinch each of salt and pepper. Taste and adjust the acidity or seasoning if needed. This simple dressing is bright and lively—the perfect complement to the sweet and savory tones in Quinoa Cranberry Salad.

Step 4: Combine Salad Ingredients

In a large bowl, gently fluff the slightly cooled quinoa with a fork before adding in the dried cranberries, toasted nuts, cucumber, red onion, and parsley. Pour the lemon-olive oil dressing over everything and toss until well combined. If you love feta, fold it in last to avoid crumbling it too much.

Step 5: Chill and Serve

For best flavor, cover and chill your Quinoa Cranberry Salad for at least 30 minutes. Letting the salad rest in the fridge allows the herbs and fruit to meld with the savory, nutty quinoa. When you’re ready to serve, give it a quick toss and enjoy a colorful, flavor-packed dish that’s satisfying on its own or alongside your favorite mains.

How to Serve Quinoa Cranberry Salad

Garnishes

Scatter extra chopped parsley or a sprinkling of toasted nuts on top just before serving for a burst of color and crunch. A few extra crumbles of feta or even a light drizzle of good olive oil will take the presentation up a notch and make this salad look truly inviting.

Side Dishes

Quinoa Cranberry Salad loves company! It pairs beautifully with simple roasted chicken, grilled shrimp, or baked tofu, making it a superb side at dinner parties or barbecues. For a lighter meal, serve it with warm pita or a scoop of creamy hummus on the side.

Creative Ways to Present

Try serving Quinoa Cranberry Salad stuffed into sweet bell pepper halves or scooped onto a bed of fresh greens. For individual portions, pile it into small mason jars for picnic-ready portability or pack into lettuce wraps for a pretty, handheld appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

This salad is a superstar when it comes to meal prep—the flavors only improve as they mingle in the fridge! Store leftover Quinoa Cranberry Salad in an airtight container for up to 3 days. The quinoa absorbs the dressing, but the cucumbers and herbs stay crisp and bright. Give it a gentle toss before serving again to refresh everything.

Freezing

Freezing is not recommended for this salad since cucumbers, herbs, and feta can lose their great texture after thawing. Quinoa itself freezes well, though, so you could make extra plain quinoa and freeze that. When you’re ready, just prepare the remaining ingredients fresh and assemble for best results.

Reheating

Quinoa Cranberry Salad is meant to be served chilled or at room temperature, so there’s no need to reheat! If you prefer it just slightly warmed, microwave single servings for about 20 seconds—this will help remove the chill without making the salad soggy.

FAQs

Can I make Quinoa Cranberry Salad ahead of time?

Yes, absolutely! In fact, this salad is even tastier a few hours after making, as the flavors have time to develop. Prepare it the night before a party or for weekly meal prep, and store it in the fridge until you’re ready to enjoy.

What’s a good substitute for feta cheese?

If you’d like a dairy-free version, simply leave out the feta or swap it for vegan feta-style cheese. Chopped avocado also works well, adding a creamy texture with a mild flavor.

Is this salad gluten-free?

Yes! Quinoa is naturally gluten-free, making this salad a wonderful choice for anyone sensitive to gluten or following a gluten-free diet.

Can I use a different fruit instead of cranberries?

For a fun variation, you can substitute dried cherries, chopped dried apricots, or even pomegranate seeds. Each option brings its own flair to the Quinoa Cranberry Salad while keeping the sweet-tart balance.

How can I add extra protein?

This salad is fantastic as a vegetarian main, but you can add grilled chicken, chickpeas, or even cooked shrimp if you want to boost the protein. A scoop of Greek yogurt on the side also complements the flavors nicely.

Final Thoughts

I can’t recommend Quinoa Cranberry Salad enough—it’s bright, nourishing, and surprisingly easy to make. Whether you’re meal prepping, entertaining, or simply looking to eat more colorfully, this salad fits the bill. Give it a try and let its sweet, crunchy, zesty magic win over your taste buds!

Quinoa Cranberry Salad Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful and nutritious Quinoa Cranberry Salad recipe that’s perfect for any occasion. This salad features fluffy quinoa mixed with sweet cranberries, crunchy nuts, and a zesty lemon dressing, creating a refreshing and satisfying dish.

Ingredients

Scale

Quinoa:

1 cup quinoa (rinsed)

Water or Vegetable Broth:

2 cups

Dried Cranberries:

1/2 cup

Pecans or Walnuts (Toasted):

1/3 cup chopped

Cucumber:

1/2 cup chopped

Red Onion:

1/4 cup finely diced

Parsley:

1/4 cup chopped fresh

Feta Cheese (optional):

1/4 cup crumbled

Lemon Juice:

juice of 1 lemon

Olive Oil:

2 tablespoons

Salt and Pepper:

to taste

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Instructions

Cook Quinoa: In a medium saucepan, bring quinoa and water/broth to a boil. Simmer for 15 minutes until fluffy. Let cool.
Prepare Salad: Combine quinoa, cranberries, nuts, cucumber, onion, and parsley in a bowl.
Make Dressing: Whisk lemon juice, olive oil, salt, and pepper. Pour over salad and toss.
Chill & Serve: Mix in feta (if using) and chill for 30 minutes. Serve and enjoy!