20 Delicious Quinoa Salad Recipes with Dried Cranberries and Nuts

Hey there, home chefs! If you’re on the hunt for a dish that’s as nutritious as it is delicious, you’re in for a treat. Our roundup of 20 Delicious Quinoa Salad Recipes with Dried Cranberries and Nuts is packed with vibrant flavors and textures that’ll turn any meal into a festive feast. Perfect for busy weeknights or special gatherings, these recipes are sure to inspire your next kitchen adventure. Let’s dive in!

Quinoa Salad with Dried Cranberries and Almonds

This quinoa salad combines nutty grains with sweet cranberries and crunchy almonds for a satisfying bite. Toss it together for a quick, nutritious meal that packs flavor and texture.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. While quinoa cooks, toast slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
5. In a large bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
6. Add cooked quinoa, dried cranberries, and toasted almonds to the bowl. Toss gently to combine. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving.
7. Adjust seasoning if necessary. Tip: Add a pinch of salt if the flavors don’t pop.

You’ll love the contrast of the fluffy quinoa against the chewy cranberries and crisp almonds. Serve it chilled as a refreshing side or warm for a cozy grain bowl.

Spinach and Quinoa Salad with Dried Cranberries

Elevate your lunch game with this nutrient-packed salad that combines earthy quinoa, vibrant spinach, and sweet dried cranberries for a perfect balance of flavors and textures.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 4 cups baby spinach, tightly packed
• 1/2 cup dried cranberries
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Tip: Let quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While quinoa cooks, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and black pepper in a small bowl to create the dressing.
4. In a large bowl, combine cooked quinoa, baby spinach, and dried cranberries. Tip: Massage the spinach lightly with your hands to soften it slightly before adding other ingredients.
5. Drizzle dressing over the salad and toss gently to combine. Tip: Add dressing gradually to ensure the salad isn’t overdressed.

Refreshing and satisfying, this salad offers a delightful crunch from the quinoa, a slight chewiness from the cranberries, and a tender bite from the spinach. Serve it alongside grilled chicken or as a standalone meal for a light yet fulfilling option.

Quinoa Cranberry Salad with Orange Vinaigrette

Absolutely refreshing and packed with nutrients, this salad combines the earthy tones of quinoa with the tartness of cranberries, all brought together by a zesty orange vinaigrette.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups water
• 1/2 cup dried cranberries
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp orange zest
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While quinoa cooks, whisk together olive oil, orange juice, orange zest, honey, sea salt, and black pepper in a small bowl.
5. Transfer cooked quinoa to a large bowl. Add dried cranberries and half of the vinaigrette. Toss to combine.
6. Let salad sit for 10 minutes to allow flavors to meld.
7. Before serving, add toasted almonds and parsley. Drizzle with remaining vinaigrette and toss gently.
8. Tip: Toasting almonds enhances their flavor. Toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
9. Tip: For a more pronounced orange flavor, increase the zest to 2 tbsp.
10. Tip: Rinsing quinoa removes its natural coating, which can taste bitter.

This salad offers a delightful contrast of textures, from the fluffy quinoa to the crunchy almonds. The orange vinaigrette adds a bright, sweet-tart dimension that elevates the dish. Serve it as a standalone lunch or as a vibrant side to grilled chicken or fish.

Autumn Quinoa Salad with Dried Cranberries and Pecans

Just as the leaves begin to turn, this salad brings warmth and texture to your table. Packed with nutty quinoa, sweet cranberries, and crunchy pecans, it’s a celebration of autumn flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While quinoa cooks, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
5. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper.
6. Transfer cooked quinoa to a large bowl. Add dried cranberries and toasted pecans.
7. Pour dressing over salad and toss gently to combine.

Offering a delightful contrast of textures, this salad pairs beautifully with roasted poultry or can stand alone as a hearty vegetarian main. The tangy dressing highlights the sweetness of the cranberries, making it a versatile dish for any autumn gathering.

Quinoa Salad with Dried Cranberries and Feta Cheese

Great for a quick lunch or a side dish, this quinoa salad combines sweet and savory flavors effortlessly.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While quinoa cooks, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper in a small bowl.
5. Transfer cooked quinoa to a large bowl. Add dried cranberries, feta cheese, and parsley.
6. Pour dressing over quinoa mixture. Toss gently to combine.
7. Let salad sit for 10 minutes before serving to allow flavors to meld.

Uniquely textured with a balance of chewy quinoa, creamy feta, and juicy cranberries, this salad shines when served atop a bed of arugula for an extra peppery bite.

Sweet and Savory Quinoa Salad with Dried Cranberries

Just when you thought quinoa salads couldn’t get any better, this sweet and savory version with dried cranberries proves otherwise. Perfect for meal prep or a quick lunch, it’s a dish that balances flavors and textures effortlessly.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted almonds, roughly chopped
• 2 cups baby spinach, tightly packed
• 1/2 cup crumbled feta cheese

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, whisk together olive oil, apple cider vinegar, honey, sea salt, and black pepper in a large bowl.
4. Add cooked quinoa to the bowl with the dressing. Toss to combine.
5. Fold in dried cranberries, toasted almonds, and baby spinach until evenly distributed. Tip: Add spinach last to prevent wilting.
6. Sprinkle crumbled feta cheese on top before serving. Tip: For a nuttier flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes until golden.

Kaleidoscopic in color, this salad offers a delightful crunch from the almonds against the softness of the quinoa. The feta adds a creamy contrast, making it a versatile dish that pairs well with grilled chicken or as a standalone meal.

Quinoa Salad with Dried Cranberries and Cucumber

Great for a quick lunch or a side dish, this quinoa salad combines textures and flavors effortlessly.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 medium cucumber, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Transfer quinoa to a large bowl and let cool to room temperature.
5. Add dried cranberries and diced cucumber to the quinoa.
6. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper.
7. Pour dressing over the quinoa mixture and toss gently to combine.
8. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Here, the quinoa offers a nutty base, while cranberries add a sweet contrast. Serve it atop a bed of arugula for an extra peppery bite.

Quinoa and Kale Salad with Dried Cranberries

Outstanding for a quick yet nutritious meal, this salad combines hearty quinoa, fresh kale, and sweet dried cranberries for a balanced dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch kale, stems removed and leaves finely chopped
• 1/2 cup dried cranberries
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Tip: Let quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While quinoa cooks, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper in a large bowl to create the dressing.
4. Add chopped kale to the dressing. Massage kale with your hands for 2 minutes to soften. Tip: Massaging kale breaks down its fibers, making it more palatable.
5. Fluff quinoa with a fork and add to the kale mixture. Toss to combine.
6. Stir in dried cranberries. Tip: For enhanced flavor, toast the cranberries in a dry skillet over medium heat for 1 minute before adding.
7. Serve immediately or refrigerate for up to 3 days. The flavors meld beautifully over time.

This salad offers a delightful contrast of textures, from the chewy quinoa to the crisp kale and juicy cranberries. Try serving it alongside grilled chicken or as a standalone lunch for a refreshing meal.

Quinoa Salad with Dried Cranberries and Avocado

Zesty and vibrant, this quinoa salad combines textures and flavors for a refreshing meal. Perfect for a quick lunch or a side dish, it’s packed with nutrients.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 ripe avocado, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. Transfer quinoa to a large bowl and let cool to room temperature, about 10 minutes.
5. Add dried cranberries and diced avocado to the quinoa.
6. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper.
7. Pour dressing over the quinoa mixture and toss gently to combine.
8. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Great for meal prep, this salad’s creamy avocado and chewy cranberries offer a delightful contrast. Serve it on a bed of greens for an extra nutrient boost or as a standalone dish.

Quinoa Salad with Dried Cranberries and Walnuts

Vibrant and nutritious, this quinoa salad combines the earthy tones of quinoa with the sweet tang of dried cranberries and the crunch of walnuts for a satisfying dish. Perfect for a quick lunch or a side at your next gathering.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. While quinoa cooks, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
5. In a large bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
6. Add cooked quinoa, dried cranberries, and toasted walnuts to the bowl. Toss gently to combine. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving.
7. Adjust seasoning if necessary, then serve. Tip: Serve chilled or at room temperature for best texture.

Zesty and refreshing, this salad offers a delightful contrast of textures and flavors. Try serving it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a protein-packed meal.

Quinoa Salad with Dried Cranberries and Mint

Now is the perfect time to refresh your meal prep with a vibrant, nutrient-packed dish that’s as satisfying as it is simple to make.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
3. Remove from heat. Let stand, covered, for 5 minutes to steam.
4. Fluff quinoa with a fork. Transfer to a large bowl to cool slightly.
5. Add dried cranberries and mint to the quinoa. Toss gently to combine.
6. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper.
7. Pour dressing over quinoa mixture. Toss until evenly coated.
8. Adjust seasoning with additional salt and pepper if needed.

Always a crowd-pleaser, this salad boasts a delightful contrast of textures and a bright, tangy flavor profile. Serve it chilled for a refreshing summer side or at room temperature alongside grilled proteins for a hearty meal.

Quinoa Salad with Dried Cranberries and Pumpkin Seeds

Ready to elevate your salad game? This quinoa salad combines textures and flavors for a satisfying bite. Perfect for meal prep or a quick lunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork. Tip: For extra flavor, toast quinoa in a dry pan before boiling.
4. In a large bowl, combine cooked quinoa, dried cranberries, and pumpkin seeds.
5. In a small bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
6. Pour dressing over quinoa mixture. Toss gently to combine. Tip: Let salad sit for 10 minutes before serving to allow flavors to meld.
7. Adjust seasoning if necessary. Tip: For a crunchier texture, add more pumpkin seeds just before serving.

Unbelievably versatile, this salad offers a delightful contrast of chewy cranberries and crunchy seeds. Serve it atop a bed of greens for an extra nutrient boost or as a standalone dish.

Quinoa Salad with Dried Cranberries and Chickpeas

This quinoa salad combines nutty grains, sweet dried cranberries, and creamy chickpeas for a satisfying meal. Toss it together in minutes for a nutritious lunch or side.

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 cup dried cranberries
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Transfer quinoa to a large bowl and let cool to room temperature.
5. Add dried cranberries and chickpeas to the quinoa.
6. In a small bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
7. Pour dressing over the quinoa mixture and toss gently to combine.
8. Season with additional salt and pepper if needed.

Refreshing and vibrant, this salad offers a delightful contrast of textures and flavors. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a protein-packed meal.

Quinoa Salad with Dried Cranberries and Arugula

Just in time for summer, this quinoa salad combines nutty grains with sweet cranberries and peppery arugula for a refreshing bite.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup dried cranberries
• 2 cups arugula, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. Transfer quinoa to a large bowl and let cool to room temperature, about 10 minutes.
5. Add dried cranberries and arugula to the cooled quinoa.
6. In a small bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
7. Pour dressing over quinoa mixture and toss gently to combine.
8. Let salad sit for 5 minutes before serving to allow flavors to meld.

Nutty quinoa contrasts beautifully with the sweetness of cranberries and the sharpness of arugula. Serve chilled or at room temperature, perfect for picnics or as a light lunch.

Quinoa Salad with Dried Cranberries and Goat Cheese

Absolutely perfect for a summer day, this quinoa salad combines sweet, tangy, and creamy flavors for a refreshing meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. Transfer quinoa to a large bowl and let cool to room temperature, about 10 minutes.
5. Add dried cranberries, goat cheese, olive oil, apple cider vinegar, sea salt, and black pepper to the quinoa.
6. Toss gently to combine all ingredients evenly.
7. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

Bright and vibrant, this salad offers a delightful contrast of textures from the fluffy quinoa, chewy cranberries, and creamy goat cheese. Serve it on a bed of arugula for an extra peppery bite or alongside grilled chicken for a protein-packed meal.

Quinoa Salad with Dried Cranberries and Apple

This quinoa salad combines nutty grains with sweet-tart cranberries and crisp apple for a refreshing dish. Toss it together in minutes for a healthy lunch or side.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 medium apple, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork to separate grains.
4. Transfer quinoa to a large bowl and let cool to room temperature, about 10 minutes.
5. Add dried cranberries and diced apple to the cooled quinoa.
6. In a small bowl, whisk together olive oil, apple cider vinegar, sea salt, and black pepper.
7. Pour dressing over quinoa mixture and toss gently to combine.
8. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Enjoy the contrasting textures of fluffy quinoa, chewy cranberries, and crunchy apple. Serve chilled as a standalone dish or alongside grilled chicken for added protein.

Quinoa Salad with Dried Cranberries and Carrots

Craving a light yet satisfying dish? This quinoa salad combines nutty grains with sweet cranberries and crisp carrots for a refreshing meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 cup carrots, julienned
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Tip: Letting it stand ensures fluffy quinoa.
4. In a large bowl, combine cooked quinoa, 1/2 cup dried cranberries, and 1 cup julienned carrots.
5. In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper.
6. Pour dressing over quinoa mixture and toss gently to combine. Tip: Tossing gently prevents the quinoa from becoming mushy.
7. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors. Tip: Chilling allows the ingredients to meld together beautifully.

Makes a perfect balance of textures, from the chewy cranberries to the crunchy carrots. Serve atop a bed of arugula for an extra peppery bite or as a standalone dish for a quick lunch.

Quinoa Salad with Dried Cranberries and Beets

Savory, nutritious, and vibrant, this salad combines earthy beets with tart cranberries and nutty quinoa for a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon sea salt
• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1/2 cup dried cranberries
• 1/4 cup raw walnuts, roughly chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground black pepper
• 2 cups baby arugula

Instructions

1. Preheat oven to 400°F. Toss diced beets with olive oil and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While beets roast, combine quinoa, water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. In a small bowl, whisk together apple cider vinegar, maple syrup, and black pepper to create the dressing.
4. In a large mixing bowl, combine cooked quinoa, roasted beets, dried cranberries, and chopped walnuts. Drizzle with dressing and toss gently to combine.
5. Fold in baby arugula just before serving to maintain its crisp texture.

Bright in flavor and color, this salad offers a delightful contrast of textures from the creamy quinoa, crunchy walnuts, and tender beets. Serve it atop a bed of additional arugula for an extra peppery bite or alongside grilled chicken for a protein-packed meal.

Quinoa Salad with Dried Cranberries and Sweet Potato

Looking for a nutritious yet flavorful dish? This quinoa salad combines sweet potatoes and dried cranberries for a perfect balance of sweet and savory.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup dried cranberries
• 1/4 cup raw pumpkin seeds
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/4 cup finely chopped red onion
• 2 cups baby spinach, loosely packed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 1 tbsp olive oil, sea salt, and black pepper. Spread evenly on the baking sheet.
3. Roast sweet potatoes for 25 minutes, flipping halfway, until tender and slightly caramelized.
4. While sweet potatoes roast, combine quinoa and water in a medium saucepan. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed and quinoa is fluffy.
6. Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. In a large bowl, whisk together remaining 1 tbsp olive oil, apple cider vinegar, and maple syrup.
8. Add cooked quinoa, roasted sweet potatoes, dried cranberries, pumpkin seeds, red onion, and baby spinach to the bowl. Toss gently to combine.
9. Season with additional salt and pepper if desired.

Hearty and vibrant, this salad offers a delightful crunch from the pumpkin seeds and a burst of sweetness from the cranberries. Serve it warm or chilled, topped with avocado slices for extra creaminess.

Quinoa Salad with Dried Cranberries and Pomegranate

Zesty and vibrant, this quinoa salad combines the nutty flavor of quinoa with the sweet tang of dried cranberries and pomegranate. Perfect for a quick lunch or a side dish, it’s packed with nutrients and flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper.
5. Add cooked quinoa, dried cranberries, pomegranate seeds, and chopped parsley to the bowl. Toss gently to combine.
6. Let the salad sit for 10 minutes to allow flavors to meld before serving.

Juicy pomegranate seeds add a burst of freshness, while the dried cranberries offer a chewy contrast. Serve chilled or at room temperature, garnished with extra parsley for a pop of color.

Conclusion

Exploring these 20 Delicious Quinoa Salad Recipes with Dried Cranberries and Nuts opens up a world of nutritious and flavorful possibilities for any meal. Whether you’re looking for a quick lunch or a hearty side, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!

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