Cranberry Quinoa Salad

5 from 2 votes

Bright, tart, herbaceous, colorful, and filling: this recipe is everything I want in a salad. Quinoa brings everything together for a well-balanced meal, that holds up beautifully over time in the fridge.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: cranberry, quinoa

Servings:

Author: The Modern Nonna

Equipment

Ingredients

1 cup quinoa
salt
⅛ cup fresh mint finely chopped
⅛ cup fresh parsley finely chopped
½ cucumber finely diced
1 lemon
2 teaspoons olive oil
¼ cup dried cranberries
⅓ cup feta or cranberry goat cheese, crumbled (optional)
¼ cup walnuts or almonds, toasted and finely chopped (optional)

Instructions

In a fine-mesh sieve, rinse the quinoa really well under running water for at least 3 to 5 minutes. Add to a pot and combine with 2 cups of water and a big pinch of salt.
Bring to a boil over high heat, then reduce the heat to low, cover the pot, and let simmer for 14 to 16 minutes, or until the quinoa is fluffy and the water has evaporated. Let cool to room temperature (you can place the quinoa in the fridge to speed this up).
In a large bowl, add the quinoa, mint, parsley, cucumber, juice of 1 lemon, olive oil, and cranberries. Season to taste with salt and stir well.
Top off with cheese and nuts, if using, and enjoy!

Video

Notes

Amp up the Protein: You can add additional protein to this recipe by cooking the quinoa in bone broth, adding your favorite cooked protein to the mix (shredded chicken goes well), or mixing in some chickpeas or white beans.
Boost the Flavor: For some additional flavor you can also add freshly grated lemon zest or finely chopped red onions or scallions.
Serve a Crowd: This recipe is so easy to make for a big group because it requires very little chopping and cooking. To make it allergy-friendly, serve the nuts and cheese on the side.

Nutrition