Are you looking for a quick, easy, and nutritious meal that’s packed with flavor? Look no further than quinoa salad! This protein-rich grain is a great base for a variety of delicious salads, especially when combined with the sweet and tangy flavors of dried cranberries and crunchy nuts. In this article, we’ll explore 18 refreshing quinoa salad recipes that incorporate these ingredients in creative and mouth-watering ways.
From classic combinations like spinach and quinoa salad with dried cranberries and walnuts, to more exotic flavor profiles like Mediterranean quinoa salad with dried cranberries and feta, there’s a quinoa salad recipe here for everyone. Whether you’re a health-conscious foodie or just looking for a quick and easy lunch, these recipes are sure to satisfy your cravings.
In the following pages, we’ll dive deeper into each of these quinoa salad recipes, exploring ingredients, cooking methods, and tips for customizing to suit your tastes. So let’s get started and discover the endless possibilities of quinoa salad with dried cranberries and nuts!
Quinoa salad with dried cranberries and toasted almonds
This hearty quinoa salad is perfect for a quick lunch or dinner, packed with nutritious ingredients and a sweet and crunchy texture.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup dried cranberries
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Optional: 1/2 cup crumbled feta cheese or chopped fresh herbs (parsley, cilantro, etc.)
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, dried cranberries, and toasted almonds.
2. In a small bowl, whisk together olive oil and apple cider vinegar. Pour the dressing over the quinoa mixture and toss to coat.
3. Season with salt and pepper to taste. If desired, add crumbled feta cheese or chopped fresh herbs for extra flavor.
4. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Spinach and quinoa salad with dried cranberries and walnuts
This nutritious salad combines the earthy flavor of spinach with the nutty taste of quinoa, sweet-tart dried cranberries, and crunchy walnuts. Perfect as a light lunch or dinner, it’s also a great side dish for any meal.
Ingredients:
– 2 cups cooked quinoa
– 4 cups fresh baby spinach leaves
– 1 cup dried cranberries
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, spinach leaves, and dried cranberries.
2. Sprinkle chopped walnuts over the top.
3. In a small bowl, whisk together olive oil and apple cider vinegar.
4. Pour dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Mediterranean quinoa salad with dried cranberries and feta
This vibrant salad combines the nutty flavor of quinoa with the tanginess of feta, the sweetness of dried cranberries, and the freshness of Mediterranean herbs. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup crumbled feta cheese
– 1/2 cup dried cranberries
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, whisk together olive oil, garlic, parsley, and mint.
3. Once quinoa is cooked, fluff with a fork and add it to the bowl.
4. Stir in feta cheese and dried cranberries.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (includes cooking time for quinoa)
Autumn harvest quinoa salad with dried cranberries and pecans
Celebrate the flavors of autumn with this hearty quinoa salad, featuring sweet dried cranberries and crunchy pecans. This nutritious dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh kale
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer and cook according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, chopped kale, dried cranberries, and pecans.
3. In a small bowl, whisk together apple cider vinegar and olive oil.
4. Pour dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Quinoa and kale salad with dried cranberries and sunflower seeds
This refreshing salad combines the nutty flavor of quinoa with the earthy taste of kale, sweet cranberries, and crunchy sunflower seeds for a nutritious and delicious meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/4 cup dried cranberries
– 1/4 cup sunflower seeds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt to taste
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using 2 cups of water or broth.
2. In a large bowl, massage the chopped kale with your hands until it becomes tender and slightly softened.
3. Add the cooked quinoa, dried cranberries, and sunflower seeds to the bowl with the kale.
4. Drizzle the olive oil and apple cider vinegar over the mixture and toss to combine.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Citrus quinoa salad with dried cranberries and pistachios
Brighten up your plate with this refreshing citrus quinoa salad, featuring the perfect balance of sweet and tangy flavors. This recipe is a delightful twist on traditional salads, with the added crunch from pistachios and dried cranberries.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed grapefruit juice
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1/2 cup chopped fresh mint leaves
– 1/4 cup dried cranberries
– 1/4 cup chopped pistachios
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, whisk together orange and grapefruit juices, olive oil, salt, and pepper.
3. Add cooked quinoa, sliced red onion, chopped mint leaves, dried cranberries, and pistachios to the bowl.
4. Toss gently to combine.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Quinoa tabbouleh with dried cranberries and fresh herbs
This refreshing quinoa tabbouleh is a twist on the classic Middle Eastern salad, adding natural sweetness from dried cranberries and freshness from parsley and mint. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (parsley, mint, cilantro)
– 1/4 cup chopped fresh mint
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine cooked quinoa and mixed greens.
2. Add chopped fresh mint and dried cranberries; toss gently to combine.
3. Drizzle with olive oil and lemon juice; season with salt to taste.
4. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes (assuming pre-cooked quinoa)
Roasted sweet potato quinoa salad with dried cranberries
Roasted Sweet Potato Quinoa Salad with Dried Cranberries: A Nutritious and Flavorful Side Dish
This recipe combines the natural sweetness of roasted sweet potatoes with the nutty flavor of quinoa, the tanginess of feta cheese, and the chewiness of dried cranberries. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 2 large sweet potatoes
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and dice sweet potatoes into 1-inch cubes.
3. Toss with olive oil, salt, and pepper on a baking sheet.
4. Roast for 25-30 minutes or until tender.
5. In a large bowl, combine cooked quinoa, roasted sweet potatoes, chopped parsley, crumbled feta cheese, and dried cranberries.
6. Drizzle with apple cider vinegar and toss to combine.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Quinoa salad with dried cranberries and honey mustard dressing
Elevate your salad game with this nutritious and flavorful quinoa dish, bursting with sweet and tangy notes from dried cranberries and a hint of honey mustard dressing.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/2 cup dried cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons honey mustard dressing (see below for recipe)
– Salt and pepper to taste
Honey Mustard Dressing:
– 2 tablespoons dijon mustard
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked quinoa, parsley, dried cranberries, and feta cheese (if using).
2. Drizzle with olive oil and toss to combine.
3. Add honey mustard dressing and toss until the quinoa is well coated.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Enjoy your delicious and healthy Quinoa Salad with Dried Cranberries and Honey Mustard Dressing!
Apple cinnamon quinoa salad with dried cranberries
This warm-weather salad combines the sweetness of apples and dried cranberries with the nutty flavor of quinoa, all tied together with a hint of cinnamon. Perfect for a healthy and satisfying side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large apple, diced (such as Granny Smith)
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, diced apple, and dried cranberries.
3. In a small bowl, whisk together olive oil and cinnamon.
4. Pour the oil-cinnamon mixture over the quinoa mixture and toss to coat.
5. Season with salt to taste.
Cooking Time: 20-25 minutes (quinoa cooking time)
Quinoa and chickpea salad with dried cranberries and tahini
This hearty salad combines the nutty flavor of quinoa, the creaminess of tahini, and the sweetness of dried cranberries for a delicious and nutritious meal.
Ingredients:
– 1 cup cooked quinoa
– 1 can chickpeas (15 oz)
– 2 tablespoons tahini
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 1/4 cup dried cranberries
Instructions:
1. In a large bowl, combine cooked quinoa, chickpeas, and tahini.
2. Add chopped parsley, lemon juice, salt, and pepper; mix well.
3. Stir in dried cranberries.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time:
– Quinoa cooking time: 15-20 minutes
– Preparation time: 5-10 minutes
Avocado quinoa salad with dried cranberries and lime dressing
This refreshing salad combines the creamy texture of avocado with the nutty flavor of quinoa, sweet dried cranberries, and a zesty lime dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/4 cup dried cranberries
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, diced avocado, and chopped cilantro.
2. In a small bowl, whisk together lime juice and honey until well combined.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Stir in dried cranberries.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just assemble and chill.
Quinoa salad with dried cranberries and balsamic glaze
Elevate your salad game with this flavorful combination of quinoa, dried cranberries, and tangy balsamic glaze. Perfect for a quick and easy lunch or dinner.
Ingredients:
• 1 cup cooked quinoa
• 1/2 cup mixed greens (arugula, spinach, etc.)
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries
• 2 tablespoons balsamic glaze (see note)
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, and chopped parsley.
2. Add dried cranberries and toss gently.
3. Drizzle balsamic glaze and olive oil over the salad, tossing to coat.
4. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes (cooking time for quinoa)
Note: Balsamic glaze can be found in most specialty stores or made at home by reducing balsamic vinegar on low heat until thickened.
Spicy quinoa salad with dried cranberries and jalapeños
Add a kick to your salad game with this flavorful quinoa dish, featuring the sweetness of dried cranberries and the heat of jalapeños.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh cilantro
– 1/2 cup dried cranberries
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth. Set aside.
2. In a large bowl, combine cooked quinoa, cilantro, cranberries, onion, jalapeño, and lime juice.
3. Season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Quinoa and beetroot salad with dried cranberries and goat cheese
This vibrant salad combines the nutty flavor of quinoa with the sweetness of roasted beetroot, tangy goat cheese, and chewy dried cranberries. Perfect for a healthy lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 medium beetroot, peeled and chopped
– 2 tablespoons olive oil
– 1/4 cup crumbled goat cheese
– 1/4 cup dried cranberries
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the beetroot for 45-50 minutes, or until tender.
2. Cook quinoa according to package instructions using 2 cups of water.
3. In a large bowl, combine cooked quinoa, roasted beetroot, crumbled goat cheese, and dried cranberries.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes (roasting the beetroot) + 15-20 minutes (cooking quinoa)
Quinoa salad with dried cranberries and orange zest
This quinoa salad is a flavorful and healthy combination of nutty quinoa, sweet dried cranberries, and tangy orange zest. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup dried cranberries
– 2 tablespoons freshly grated orange zest
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped fresh herbs like parsley or mint
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or vegetable broth. Let cool.
2. In a large bowl, combine cooled quinoa, dried cranberries, and orange zest.
3. Drizzle olive oil over the mixture and season with salt to taste.
4. Garnish with chopped fresh herbs if desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes (including quinoa cooking time)
Greek-inspired quinoa salad with dried cranberries and olives
This refreshing quinoa salad combines the flavors of Greece with a sweet and tangy twist, featuring dried cranberries and briny olives. Perfect as a light lunch or dinner, it’s also a great side dish for your next gathering.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped Kalamata olives
– 1/4 cup dried cranberries
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup red onion, thinly sliced
– 2 tbsp. olive oil
– 2 tbsp. freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish
Instructions:
1. In a large bowl, combine cooked quinoa, chopped olives, dried cranberries, feta cheese (if using), and red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or oregano leaves, if desired.
Cooking Time: 10 minutes (prep) + none (no cooking required)
Quinoa salad with dried cranberries and maple vinaigrette
This quinoa salad combines the nutty flavor of quinoa with sweet and tangy dried cranberries, all tied together with a rich maple vinaigrette. Perfect for a quick lunch or dinner, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans or walnuts
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, dried cranberries, chopped nuts, and crumbled feta cheese (if using).
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and olive oil.
3. Pour the vinaigrette over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (all ingredients are pre-cooked)
Summary
Get ready to refresh your meal routine with these 18 quinoa salad recipes, all featuring the sweet and tangy combination of dried cranberries and nuts. From classic quinoa and kale salads to Mediterranean-inspired dishes, there’s something for everyone in this diverse collection. Try adding toasted almonds to a simple spinach and quinoa mix, or pairing roasted sweet potatoes with dried cranberries and a hint of honey mustard. With so many flavors and textures to explore, you’re sure to find your new favorite quinoa salad recipe!
