This Quinoa Cranberry Salad Recipe is an absolute celebration of vibrant flavors and delightful textures all tossed into one wholesome, colorful bowl. Imagine nutty quinoa mingling with the sweet tartness of dried cranberries, crisp cucumbers, and toasted nuts, all brought together with a bright lemony dressing that makes every bite burst with freshness. Whether you’re looking for a light lunch, a side to your dinner, or a dish to impress at your next gathering, this salad is your new go-to. It’s simple to make, packed with nutrients, and so satisfying that you’ll find yourself craving it again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward crafting an unforgettable salad. Each component plays a vital role—quinoa provides a fluffy base packed with protein, cranberries add that perfect hint of sweetness, and the nuts introduce a satisfying crunch. The fresh herbs and lemony dressing tie everything together, creating a harmony of taste, texture, and color.
- 1 cup quinoa, rinsed: Rinsing removes bitterness and ensures fluffy, light grains.
- 2 cups water or vegetable broth: Using broth adds depth to the quinoa’s natural flavor.
- 1/2 cup dried cranberries: Sweet and tart, these add a lovely pop of color and contrast.
- 1/4 cup red onion, finely chopped: A little sharpness that livens up the salad.
- 1/4 cup pecans or walnuts, toasted and chopped: Toasting enhances their crunch and brings out a rich nuttiness.
- 1/4 cup feta cheese, crumbled (optional): Adds a creamy, salty balance to the sweet cranberries.
- 1/4 cup fresh parsley, chopped: Brightens the salad with a fresh, herbal note.
- 1/2 cup cucumber, diced (optional): For cooling, crisp texture and extra freshness.
- 1/4 cup olive oil: The base of the dressing, bringing a smooth, fruity richness.
- 2 tablespoons lemon juice: Provides vibrant acidity to enliven every bite.
- 1 tablespoon honey or maple syrup: Balances the tartness with natural sweetness.
- Salt and pepper to taste: Essential seasonings that highlight all the flavors.
How to Make Quinoa Cranberry Salad Recipe
Step 1: Cook the Quinoa
Start by combining the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring it up to a boil, then cover and reduce the heat to a gentle simmer. Cook it for about 15 minutes until all the liquid has been absorbed. The quinoa should be fluffy and tender—perfectly ready to soak up the flavors to come. Fluff it with a fork and set it aside to cool slightly before mixing with the other ingredients.
Step 2: Prepare the Dressing
While the quinoa is cooking, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl. This simple dressing is a game changer—it balances the natural sweetness of the cranberries and the earthiness of the nuts with bright acidity and just the right touch of sweetness. Make sure the dressing is well combined so it coats the salad beautifully later on.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled quinoa with dried cranberries, finely chopped red onion, toasted nuts, crumbled feta (if you’re using it), fresh parsley, and diced cucumber for that refreshing crunch. This is where all the textures and flavors start to come alive together, creating a beautiful and vibrant salad base.
Step 4: Toss with Dressing
Pour your freshly made dressing over the quinoa mixture, then gently toss everything to ensure each ingredient is perfectly coated. This step is key—it’s where flavor meets fluff, and your salad becomes irresistibly delicious. Take your time to mix it well so every bite bursts with those bright, sweet, and nutty notes.
Step 5: Chill and Serve
Pop the salad into the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to meld and deepen beautifully. You can enjoy this Quinoa Cranberry Salad Recipe chilled for a refreshing treat or at room temperature when you want those flavors to be a bit more pronounced.
How to Serve Quinoa Cranberry Salad Recipe
Garnishes
Sprinkle a few extra toasted nuts or a handful of fresh herbs like parsley or mint on top for an inviting presentation and added bursts of texture. A few thin lemon slices on the side also brighten the look and aroma, making the dish as delightful to the eyes as it is to the palate.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even a hearty soup. Its light yet satisfying build allows it to complement almost any meal while standing out as a fresh, nutritious star in its own right. It’s perfect for a picnic, potluck, or a simple weeknight dinner.
Creative Ways to Present
Try serving this salad inside hollowed-out bell peppers or as a filling for pita pockets. You can also turn it into a vibrant quinoa bowl by layering it with avocado slices, cooked chickpeas, and a dollop of Greek yogurt or tahini sauce. The possibilities are endless, and each presentation brings a new way to enjoy this versatile Quinoa Cranberry Salad Recipe.
Make Ahead and Storage
Storing Leftovers
This salad stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so feel free to make it ahead of time for easy lunches or quick dinners throughout the week.
Freezing
It’s best to avoid freezing this salad because the fresh ingredients like cucumbers and the dressing may lose their crispness and texture when thawed. For the best experience, enjoy this quinoa cranberry salad fresh or well-chilled instead.
Reheating
If you prefer your salad warm, gently reheat just the quinoa portion before tossing in the fresh ingredients and dressing. However, the salad is at its freshest and most vibrant when served chilled or at room temperature, so reheating is generally not necessary.
FAQs
Can I use other nuts instead of pecans or walnuts?
Absolutely! Almonds, cashews, or pistachios work wonderfully and add their own unique crunch and flavor to the salad. Just toast them lightly to enhance their nuttiness.
Is feta cheese necessary for the salad?
Feta cheese adds a creamy, salty element that complements the sweetness of the cranberries, but it’s completely optional. You can omit it for a vegan version or substitute with a plant-based cheese if you prefer.
How long does it take to prepare this Quinoa Cranberry Salad Recipe?
The entire recipe takes about 30 minutes from start to finish, making it a fantastic choice for a quick, healthy meal that doesn’t sacrifice flavor.
Can I substitute the dried cranberries with fresh fruit?
While dried cranberries provide that signature sweet-tart bite and chewy texture, fresh alternatives like pomegranate seeds or diced apples could work, but will alter the texture and taste slightly.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free since quinoa is a gluten-free grain and all other ingredients are naturally free from gluten. Just make sure any added seasonings or dressings are gluten-free if using store-bought.
Final Thoughts
This Quinoa Cranberry Salad Recipe has quickly become one of my all-time favorites to turn to when I want something nourishing, flavorful, and vibrant. It’s wonderfully versatile, comes together in no time, and always leaves everyone asking for seconds. I truly hope you give it a try—you might just find it becoming your new staple for healthy, happy meals.
Print
Quinoa Cranberry Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Quinoa Cranberry Salad is a refreshing and wholesome dish perfect for quick lunches or light dinners. Combining fluffy quinoa with sweet dried cranberries, crunchy toasted nuts, fresh herbs, and a bright lemon dressing, it’s a nutritious and flavorful salad that can be enjoyed chilled or at room temperature.
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup pecans or walnuts, toasted and chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup cucumber, diced (optional)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover the saucepan, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, fluff the quinoa gently with a fork and allow it to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper until the ingredients are fully combined and the dressing is smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, dried cranberries, finely chopped red onion, toasted and chopped pecans or walnuts, crumbled feta cheese if using, chopped fresh parsley, and diced cucumber if desired. Mix the ingredients gently to distribute them evenly.
- Toss with Dressing: Pour the prepared dressing over the quinoa salad mixture. Toss everything carefully to ensure all components are coated evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a nutritious and delicious salad option.
Notes
- Quinoa can be cooked in vegetable broth instead of water for extra flavor.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Toast nuts lightly in a dry pan over medium heat until fragrant to enhance their flavor.
- Adjust the sweetness of the dressing by modifying the amount of honey or maple syrup according to preference.
- Salad can be made a few hours in advance and stored covered in the refrigerator.
- Feel free to add other fresh vegetables like bell peppers or cherry tomatoes for added texture and color.
