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Quinoa & Cranberry Salad

Quinoa & Cranberry Salad

Fresh, tangy, and protein-packed, this quinoa & cranberry salad is a colorful holiday side dish or healthy meal-prep option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • ½ cup dried cranberries
  • ½ cup toasted almonds or pecans, chopped
  • ¼ cup red onion finely sliced
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup for vegan
  • Salt & pepper to taste

Method
 

  1. Rinse quinoa under cold water. Combine with water in saucepan and bring to boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
  2. Whisk together olive oil, lemon juice, honey, salt, and pepper.
  3. In a mixing bowl, combine quinoa, cranberries, nuts, onion, parsley, and mint.
  4. Pour dressing over salad and toss to coat evenly.
  5. Chill until ready to serve.

Notes

  • Use tri-color quinoa for a rustic look.
  • Add feta cheese or pomegranate seeds for variation.
  • Keeps 2–3 days in the fridge.
Estimated Calories: ~250 kcal per serving