Description
A bright, protein-rich quinoa salad studded with sweet-tart dried cranberries, toasted nuts, fresh greens, and a citrusy dressing. Ready in 30 minutes and perfect for lunches, potlucks, or holiday tables.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 3/4 cup dried cranberries
- 3 cups baby spinach or mixed greens
- 1/4 cup red onion, finely diced
- 1/2 cup toasted almonds or pecans, roughly chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Rinse and cook the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer under cold water, then combine with 2 cups water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool completely.
- Prepare the dressing: In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon honey or maple syrup, and salt and pepper to taste until emulsified.
- Toast the nuts: In a dry skillet over medium heat, toast 1/2 cup almonds or pecans for 3 to 5 minutes until fragrant and lightly browned, stirring frequently. Remove from heat and let cool, then chop if needed.
- Combine the salad components: In a large mixing bowl, add the cooled quinoa, 3/4 cup dried cranberries, 3 cups baby spinach or mixed greens, 1/4 cup finely diced red onion, 1/4 cup chopped fresh parsley, the toasted nuts, and 1/2 cup crumbled feta if using.
- Toss with dressing: Pour the citrus dressing over the salad and toss gently until everything is evenly coated. Start with half the dressing and add more to taste to avoid overdressing.
- Adjust and finish: Taste and adjust seasoning with salt and pepper. If desired, sprinkle extra nuts, parsley, or a few additional dried cranberries on top for presentation.
- Serve or store: Serve chilled or at room temperature. If making ahead, store dressing separately and toss just before serving for best texture.
Notes
- To boost flavor, cook the quinoa in vegetable broth instead of water.
- Let quinoa cool completely before adding greens to prevent wilting.
- Soak dried cranberries briefly in warm orange juice for juicier bites.
- Keep dressing separate if preparing more than 4 hours ahead to maintain crunch.
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 280
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: quinoa, cranberry, salad, healthy salad, make-ahead, vegetarian, gluten-free option, citrus dressing