If you are on the lookout for a vibrant, nutrient-packed dish that brings a delightful burst of flavors and textures, then this Quinoa Cranberry Salad Recipe is just what your kitchen needs. Combining the nutty warmth of quinoa with the tart sweetness of dried cranberries, fresh crisp veggies, and crunchy walnuts, this salad is a perfect harmony of taste and color. It’s versatile enough to serve as a hearty lunch, a refreshing side, or a make-ahead meal that keeps well. You’re about to discover a salad that feels indulgent yet wholesome, easy yet impressive, and always satisfying.
Ingredients You’ll Need
Each ingredient in this Quinoa Cranberry Salad Recipe plays a vital role, adding layers of texture, color, and flavor that come together beautifully. These simple staples are easy to find and work in harmony to create a salad that’s fresh, crunchy, tangy, and just a little bit sweet.
- 1 cup quinoa, rinsed: The nutrient-rich base with a lovely fluffy texture that holds the salad together.
- 2 cups water: Used to cook the quinoa perfectly tender yet fluffy.
- 1/2 teaspoon salt: Enhances the quinoa’s natural nuttiness while seasoning the cooking water.
- 1 cup dried cranberries: Adds a wonderful tart and sweet counterpoint with a chewy bite.
- 1 cup chopped cucumber: Brings a refreshing crunch and bright color to balance the dish.
- 1/2 cup chopped red onion: Offers a sharp, slightly sweet onion flavor that adds zest.
- 1/2 cup chopped celery: Adds a crisp texture and mild earthiness to the mix.
- 1/2 cup chopped fresh parsley: Freshens the salad with herby brightness and a pop of green.
- 1/3 cup chopped walnuts: Adds a toasty crunch and satisfying nuttiness.
- 1/4 cup crumbled feta cheese: Brings creamy, tangy richness that rounds out the flavors perfectly.
- 1/4 cup olive oil: Creates a silky, luscious dressing that coats every bite.
- 2 tablespoons lemon juice: Imparts a zesty brightness that lifts the whole salad.
- 1 tablespoon apple cider vinegar: Adds a subtle tang that balances the sweetness of the cranberries.
- 1 teaspoon Dijon mustard: Gives the dressing a slight kick and creamy texture.
- Salt and pepper to taste: Essential for seasoning and making all the ingredients shine.
How to Make Quinoa Cranberry Salad Recipe
Step 1: Cook the quinoa
Start by rinsing your quinoa thoroughly with cold water to remove its natural bitterness. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa and half a teaspoon of salt, then reduce the heat to low. Cover and let it simmer gently for 15 minutes or until the water is completely absorbed. Remove the pot from heat and let it sit covered for 5 minutes—this finishing touch ensures a fluffy, perfect texture. Fluff the quinoa with a fork and allow it to cool before mixing it with other ingredients.
Step 2: Prepare the fresh ingredients
While the quinoa cools, chop the cucumber, red onion, celery, and fresh parsley. Each brings an important element to the salad—cucumber’s crisp burst of freshness, red onion’s tangy bite, celery’s satisfying crunch, and parsley’s bright herbal notes. Chop the walnuts coarsely so they add texture without overwhelming each forkful.
Step 3: Combine salad ingredients
In a large bowl, gently toss together the cooled quinoa, dried cranberries, chopped vegetables, walnuts, and crumbled feta. Combining these ingredients now sets the stage for the dressing to bring everything together harmoniously.
Step 4: Whisk the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. This dressing is a beautiful blend of silky, zesty, and tangy flavors that will awaken your taste buds and complement the salad perfectly.
Step 5: Dress and chill
Pour the dressing over the salad and toss gently but thoroughly to ensure every bite is coated in that wonderful vinaigrette. For the best flavor, chill the salad in the fridge for at least 30 minutes. This resting time allows the ingredients to mingle and the flavors to deepen into a truly tasty quinoa cranberry salad experience.
How to Serve Quinoa Cranberry Salad Recipe
Garnishes
To make your Quinoa Cranberry Salad Recipe pop visually and flavor-wise, consider adding a few fresh garnishes. A sprinkling of extra chopped parsley adds vibrant green that enhances freshness. Toasted walnut halves on top elevate the crunch factor. A light dusting of feta crumbles invites creamy bursts in every bite. These little touches make serving a joyful presentation.
Side Dishes
This salad shines beautifully as a stand-alone dish for a light lunch or dinner, but it also pairs wonderfully with grilled chicken, roasted vegetables, or even alongside a bowl of hearty soup. Its bright taste and varied texture provide a lovely contrast to richer, warm mains, making every meal balanced and satisfying.
Creative Ways to Present
For a casual gathering, serve this salad in a large, colorful bowl where guests can help themselves. If you want to impress, creatively portion it into individual mason jars layered with extra walnut pieces and parsley on top for a pretty presentation. You can also use it as a filling for fresh pita pockets or wraps, adding a new twist to enjoying quinoa cranberry salad at lunch or on the go.
Make Ahead and Storage
Storing Leftovers
This salad is a fantastic make-ahead option, as the flavors only get better when they’ve had time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the walnuts may soften a bit, so for optimal crunch, you can store nuts separately and sprinkle them on before serving.
Freezing
Since this salad contains fresh vegetables and cheese, it’s best not to freeze it. Freezing can negatively affect the texture of the veggies and cause the feta to become crumbly and watery. Instead, it’s perfect fresh or kept chilled for a few days.
Reheating
Quinoa cranberry salad is best enjoyed cold or at room temperature. If you prefer, you can let leftovers sit out for 15–20 minutes before serving to take the chill off. Avoid reheating in the microwave to preserve the crispness of the fresh ingredients and the integrity of the dressing.
FAQs
Can I make this salad vegan?
Absolutely! To make this Quinoa Cranberry Salad Recipe vegan, simply omit the feta cheese or substitute it with your favorite plant-based cheese alternative. The salad is still wonderfully flavorful and satisfying without the dairy.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a perfect choice for those with gluten sensitivities or celiac disease. Just be sure to buy quinoa labeled gluten-free to avoid cross-contamination.
How long does the salad last in the fridge?
This salad will keep fresh and delicious in the fridge for up to 3 days when stored in an airtight container. Remember to toss gently before serving, especially if the dressing has settled.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, which may change the taste and texture significantly. If you want to use fresh, consider cooking or sweetening them to soften their sharpness, but dried cranberries provide the ideal balance of chewiness and sweetness for this recipe.
What can I substitute for walnuts?
If you’re not a fan of walnuts or have a nut allergy, consider using toasted sunflower seeds, pumpkin seeds, or even chopped pecans. Each will add a different but delightful crunch and flavor nuances.
Final Thoughts
This Quinoa Cranberry Salad Recipe is truly one of those dishes that feels like a warm hug on your plate. It’s colorful, nourishing, and bursting with vibrant flavors that are as pleasing to the eye as they are to the palate. Whether you’re meal prepping, hosting friends, or just looking for a delicious salad to brighten your day, give this recipe a try – it’s a speedy, simple way to feel great about what you’re eating without sacrificing taste or fun.
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 refreshing and nutritious Quinoa Cranberry Salad featuring fluffy quinoa combined with sweet dried cranberries, crunchy vegetables, walnuts, and tangy feta cheese, all tossed in a zesty lemon and Dijon mustard dressing. Perfect as a light lunch or side dish, this salad is easy to prepare and ideal for make-ahead meals.
Ingredients
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
Vegetables & Nuts
- 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
Cheese
- 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 Quinoa: Rinse the quinoa under cold water thoroughly. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
- Rest and Fluff Quinoa: Remove the saucepan from heat and let the quinoa sit covered for 5 minutes. After resting, fluff the quinoa gently with a fork and set aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, dried cranberries, chopped cucumber, red onion, celery, fresh parsley, walnuts, and crumbled feta cheese.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until well emulsified.
- Toss Salad: Pour the prepared dressing over the quinoa mixture. Toss gently but thoroughly to ensure all ingredients are well coated.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to enhance the flavors and texture.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days, making it ideal for meal prep.
- To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.
- For added crunch, toasted walnuts can be used instead of raw.
- Adjust the lemon juice and vinegar quantities to taste for a more or less tangy dressing.
