If you are looking for a vibrant, nutritious, and delightfully tangy dish to brighten up your meal rotation, this Quinoa Cranberry Salad Recipe is an absolute must-try. Packed with wholesome ingredients and bursting with texture and flavor, it manages to be both refreshing and satisfying in every bite. The combination of nutty quinoa, sweet-tart cranberries, crunchy walnuts, and creamy feta comes together with a zesty dressing that balances everything perfectly. Whether as a light lunch, a side dish at dinner, or a potluck favorite, this salad is truly a winner you’ll want to make again and again.
Ingredients You’ll Need
Getting this Quinoa Cranberry Salad Recipe right is all about selecting simple yet essential ingredients that each add their own special touch. The freshness, crunch, sweetness, and creaminess all create the incredible harmony this salad is known for.
- Quinoa: The wholesome base that’s fluffy and slightly nutty, providing a great source of protein and fiber.
- Dried cranberries: Offering bursts of sweetness and tartness to brighten every bite.
- Cucumber: Adds crisp freshness and a hydrating crunch.
- Red onion: A little sharpness that wakes up the palate with subtle spice.
- Celery: For added crunch and a mild, peppery flavor.
- Fresh parsley: Herbaceous notes to make the salad vibrant and lively.
- Walnuts: Crunchy nuts that bring richness and depth.
- Feta cheese: The creamy, salty element that perfectly contrasts the sweet cranberries.
- Olive oil: Adds smoothness and ties the dressing together beautifully.
- Lemon juice: Provides a bright, citrusy zing to lift the flavors.
- Apple cider vinegar: For tang and complexity in the dressing.
- Dijon mustard: A hint of spice that rounds out the vinaigrette.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
How to Make Quinoa Cranberry Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing one cup of quinoa under cold water to remove its natural bitterness. In a medium saucepan, bring two cups of water to a boil and add the rinsed quinoa along with half a teaspoon of salt. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 15 minutes until all the water is absorbed. Once done, remove from heat and let it sit covered for five minutes. Fluff the quinoa with a fork and allow it to cool completely before mixing it with the other ingredients. This fluffy quinoa forms the perfect bed for your salad’s medley of flavors.
Step 2: Combine the Salad Ingredients
In a large bowl, mix the cooled quinoa with dried cranberries, chopped cucumber, red onion, celery, fresh parsley, chopped walnuts, and crumbled feta cheese. Each ingredient adds its own crunch, creaminess, herbaceous note, or sweetness, turning the salad into a colorful and textural feast that is as beautiful as it is delicious.
Step 3: Prepare the Dressing
Whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, and a touch of salt and pepper in a small bowl or jar. This dressing is the magic touch that brings everything together, offering a bright, tangy complement to the wholesome ingredients.
Step 4: Toss and Chill
Pour the dressing over the salad and toss everything gently to ensure every bite is fully coated. For the best flavor experience, chill the salad for at least 30 minutes. This resting time allows the flavors to meld harmoniously and enhances the salad’s refreshing quality.
How to Serve Quinoa Cranberry Salad Recipe
Garnishes
To make your Quinoa Cranberry Salad Recipe look even more inviting, top it with a sprinkle of toasted walnuts or a few whole cranberries for extra color and texture. A touch of fresh parsley leaves adds a pop of green and a lovely fragrant finish. These small garnishes amp up the salad’s visual appeal and invite everyone to dig in eagerly.
Side Dishes
This salad pairs superbly with grilled chicken or fish for a balanced, protein-packed meal. It also works wonderfully alongside roasted vegetables or a warm grain bowl. If you’re hosting a gathering, consider it a stellar addition to a picnic spread or buffet, providing a refreshing contrast to richer dishes.
Creative Ways to Present
If you want to impress your guests or add a fun twist, serve this salad in hollowed-out bell peppers or individual mason jars for easy, portable portions. You can also layer it with leafy greens and extra toppings in a trifle-style salad bowl. These presentations make the salad not only delicious but also visually stunning and perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
One of the great things about this Quinoa Cranberry Salad Recipe is that it holds up well in the fridge for up to three days. Store any leftovers in an airtight container and you’ll have a quick, wholesome meal ready to go. The flavors actually develop more depth as they meld together overnight, making the next-day salad even tastier.
Freezing
While quinoa freezes beautifully, the fresh vegetables and feta in this salad do not freeze well as they can become watery or change texture. For the best results, avoid freezing the fully assembled salad. Instead, if needed, freeze cooked quinoa separately and combine with fresh ingredients when ready to eat.
Reheating
This salad is best enjoyed chilled or at room temperature, so reheating is generally unnecessary. If you do want to serve it warm, consider gently warming the quinoa alone before mixing it with the fresh ingredients to preserve the salad’s crisp and fresh qualities.
FAQs
Can I make this salad vegan?
Absolutely! The simplest way to veganize this Quinoa Cranberry Salad Recipe is by omitting the feta cheese or substituting it with a plant-based cheese alternative. The salad will still be delicious and packed with flavor.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad an excellent choice for those with gluten intolerance or anyone looking to enjoy a wholesome gluten-free meal.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, so while you can use them, you might want to balance their sharpness with a bit of sweetness or reduce the amount. Dried cranberries are preferred for their chewy texture and sweeter flavor profile in this salad.
How long can I store this salad in the fridge?
You can keep leftovers for up to three days in the refrigerator. Stored in an airtight container, the flavors will continue to meld beautifully, but it’s best enjoyed within that timeframe for freshness and texture.
Can I add other nuts or seeds?
Definitely! Feel free to swap walnuts for pecans, almonds, or even pumpkin seeds depending on what you have. Each option adds its own unique crunch and mild flavor that complements the salad wonderfully.
Final Thoughts
Trust me, once you try this Quinoa Cranberry Salad Recipe, it will quickly become one of your go-to dishes for both everyday meals and special occasions. Its delightful blend of flavors and textures, combined with its nutritious goodness, makes it impossible not to love. So grab these simple ingredients, follow the steps, and enjoy a fresh, vibrant salad that will brighten up your day every time.
Print
Quinoa Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Quinoa Cranberry Salad featuring fluffy quinoa, tangy dried cranberries, crisp vegetables, crunchy walnuts, and creamy feta, all tossed in a zesty lemon-Dijon dressing. Perfect as a make-ahead meal or refreshing side dish suitable for vegetarians.
Ingredients
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
Salad Mix
- 1 cup dried cranberries
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped walnuts
- 1/4 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and 1/2 teaspoon salt, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed.
- Let Quinoa Rest and Cool: Remove the saucepan from heat and keep it covered to allow the quinoa to steam for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains, then let it cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa with dried cranberries, chopped cucumber, red onion, celery, fresh parsley, walnuts, and crumbled feta cheese. Toss gently to distribute everything evenly.
- Prepare the Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until the mixture emulsifies.
- Toss Salad with Dressing: Pour the prepared dressing over the quinoa mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve chilled for the best taste and freshness.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- To make the salad vegan, simply omit the feta cheese or substitute it with plant-based cheese alternatives.
