20 Delicious Quinoa Salad Recipes with Dried Cranberries and Nuts

Looking for a way to jazz up your meal prep with something both nutritious and bursting with flavor? You’re in luck! Our roundup of 20 Delicious Quinoa Salad Recipes with Dried Cranberries and Nuts is here to inspire your next kitchen adventure. Perfect for busy weeknights or a healthy lunch option, these salads combine the wholesome goodness of quinoa with the sweet and crunchy delight of cranberries and nuts. Dive in and discover your new favorite dish!

Quinoa Salad with Dried Cranberries and Almonds

This Quinoa Salad with Dried Cranberries and Almonds is a vibrant, nutrient-packed dish that brings a delightful crunch and sweetness to your table, 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 sliced almonds, toasted
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, chopped

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
4. Transfer the cooked quinoa to a large bowl. Add the dried cranberries, toasted almonds, and chopped baby spinach. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. This salad shines with its contrast of textures—chewy cranberries, crunchy almonds, and fluffy quinoa—making every bite interesting.

Tip: For an extra flavor boost, add a sprinkle of feta cheese or a handful of fresh herbs like mint or parsley before serving.

Warm Quinoa Salad with Dried Cranberries and Pecans

This Warm Quinoa Salad with Dried Cranberries and Pecans is a delightful mix of textures and flavors, perfect for a nutritious lunch or a cozy side dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. While quinoa cooks, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
3. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
4. Fluff quinoa with a fork and add to the bowl with the dressing. Toss to combine.
5. Add dried cranberries, toasted pecans, and green onions to the quinoa. Gently toss until everything is evenly distributed.
6. Serve warm or at room temperature. The contrast of the crunchy pecans and chewy cranberries makes every bite interesting.

Tip: For an extra flavor boost, try adding a pinch of cinnamon or cumin to the dressing.

Quinoa and Dried Cranberry Salad with Orange Vinaigrette

Brighten up your meal with this refreshing Quinoa and Dried Cranberry Salad, tossed in a zesty Orange Vinaigrette that’s bursting with flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a small bowl, whisk together olive oil, orange juice, honey, salt, and black pepper to make the vinaigrette.
3. In a large bowl, combine cooled quinoa, dried cranberries, toasted almonds, and green onions. Drizzle with the orange vinaigrette and toss gently to combine.
4. Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld.

The crunch of toasted almonds against the sweet-tart cranberries and the bright citrus dressing makes this salad a standout side or light lunch.

Tip: For an extra flavor boost, add a pinch of cinnamon to the vinaigrette.

Spicy Quinoa Salad with Dried Cranberries and Walnuts

Looking for a vibrant, nutrient-packed salad that brings a little heat and a lot of flavor to your table? This Spicy Quinoa Salad with Dried Cranberries and Walnuts is a delightful mix of textures and tastes that’s as satisfying as it is healthy.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
3. In a small bowl, whisk together olive oil, lime juice, honey, cayenne pepper, salt, and black pepper.
4. In a large bowl, combine cooked quinoa, dried cranberries, toasted walnuts, and cilantro. Drizzle with dressing and toss to combine.

The magic of this salad lies in the contrast between the spicy quinoa and the sweet, chewy cranberries, all brought together with a zesty lime dressing. It’s a dish that’s sure to impress with its bold flavors and beautiful colors.

Tip: For an extra kick, add a pinch more cayenne pepper or a diced jalapeño to the dressing.

Quinoa Salad with Dried Cranberries, Cucumber, and Feta

This Quinoa Salad with Dried Cranberries, Cucumber, and Feta is a vibrant, nutrient-packed dish that’s as delightful to look at as it is to eat. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 medium cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. Remove the quinoa from heat and let it cool to room temperature, about 10 minutes.
3. In a large bowl, mix the cooled quinoa with dried cranberries, diced cucumber, and crumbled feta cheese.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.

The crunch of cucumber paired with the sweetness of cranberries and the tanginess of feta creates a symphony of flavors in every bite. This salad is a testament to how simple ingredients can come together to create something extraordinary.

Tip: For an extra burst of flavor, toast the quinoa in a dry skillet for a few minutes before boiling it. This enhances its nutty taste.

Autumn Quinoa Salad with Dried Cranberries and Pumpkin Seeds

This Autumn Quinoa Salad is a vibrant mix of textures and flavors, perfect for a cozy meal or a festive side dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pumpkin seeds, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until lightly browned and fragrant. Set aside.
3. In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and black pepper.
4. Add cooked quinoa, dried cranberries, toasted pumpkin seeds, and chopped baby spinach to the bowl with the dressing. Toss gently to combine.

The crunch of pumpkin seeds and the sweetness of cranberries make this salad a delightful contrast of flavors and textures.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Quinoa Salad with Dried Cranberries and Avocado Dressing

This Quinoa Salad with Dried Cranberries and Avocado Dressing is a vibrant, nutrient-packed dish that brings a delightful mix of textures and flavors to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 avocado, peeled and pitted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside.
3. In a blender, combine avocado, olive oil, lemon juice, salt, and black pepper. Blend until smooth to make the dressing.
4. In a large bowl, mix cooked quinoa, dried cranberries, toasted walnuts, and baby spinach. Drizzle with avocado dressing and toss gently to combine.

The creamy avocado dressing clings beautifully to each grain of quinoa, while the cranberries and walnuts add pops of sweetness and crunch. Perfect for a light lunch or as a colorful side dish.

Tip: For an extra flavor boost, add a pinch of cinnamon to the dressing before blending.

Mediterranean Quinoa Salad with Dried Cranberries and Olives

This Mediterranean Quinoa Salad is a vibrant, nutrient-packed dish that brings a sweet and savory twist to your table with dried cranberries and olives.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Add the cooked quinoa, dried cranberries, olives, and parsley to the bowl. Toss gently to combine all ingredients with the dressing.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld together.

The contrast of tangy olives and sweet cranberries against the nutty quinoa creates a delightful flavor profile that’s both refreshing and satisfying.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Quinoa Salad with Dried Cranberries and Roasted Vegetables

This Quinoa Salad with Dried Cranberries and Roasted Vegetables is a vibrant, nutrient-packed dish that brings a delightful mix of textures and flavors to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup diced butternut squash
• 1 cup diced zucchini
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the vegetables roast, combine quinoa and water in a 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 large bowl, mix the cooked quinoa, roasted vegetables, dried cranberries, and walnuts. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp maple syrup. Sprinkle with 1/4 tsp ground cinnamon and toss gently to combine.

The contrast of the sweet cranberries and maple syrup with the earthy quinoa and roasted veggies creates a symphony of flavors that’s both satisfying and surprisingly light.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Sweet and Savory Quinoa Salad with Dried Cranberries

This Sweet and Savory Quinoa Salad with Dried Cranberries is a delightful mix of textures and flavors, perfect for a light lunch or a side dish that steals the show.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from skillet to cool.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
4. In a large bowl, combine cooked quinoa, dried cranberries, toasted almonds, and green onions. Drizzle with dressing and toss to combine.

The contrast of the sweet cranberries with the savory quinoa and the crunch of almonds makes this salad a standout. It’s a dish that’s as nutritious as it is colorful.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Quinoa Salad with Dried Cranberries and Fresh Herbs

This Quinoa Salad with Dried Cranberries and Fresh Herbs is a vibrant, nutrient-packed dish that brings a delightful mix of textures and flavors to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.
2. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large bowl to cool slightly.
3. Add the dried cranberries, fresh parsley, and fresh mint to the quinoa.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa salad and toss gently to combine.
5. Serve the salad at room temperature or chilled. The contrast of the chewy cranberries with the fluffy quinoa and the burst of fresh herbs makes this salad a standout side or light main dish.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Quinoa and Dried Cranberry Salad with Balsamic Glaze

This Quinoa and Dried Cranberry Salad with Balsamic Glaze is a vibrant, nutrient-packed dish that brings a sweet and tangy twist to your table, perfect for those who love a hearty yet healthy meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, loosely packed

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
2. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. Add the dried cranberries, chopped walnuts, olive oil, balsamic glaze, salt, and black pepper to the quinoa. Toss gently to combine.
4. Fold in the baby spinach just before serving to keep it fresh and vibrant.

The magic of this salad lies in the contrast between the chewy cranberries, crunchy walnuts, and the silky balsamic glaze that ties everything together with its rich, slightly sweet depth.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 3-4 minutes before adding them to the salad.

Quinoa Salad with Dried Cranberries and Goat Cheese

This Quinoa Salad with Dried Cranberries and Goat Cheese is a vibrant, nutrient-packed dish that brings a delightful mix of textures and flavors to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, loosely packed

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
2. Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and allow to cool to room temperature.
3. In a large bowl, mix the cooled quinoa with dried cranberries, goat cheese, and chopped walnuts.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the quinoa mixture and toss gently to combine.
5. Add the baby spinach to the bowl and toss lightly until the spinach is just wilted by the warmth of the quinoa.

The creamy goat cheese and tart cranberries create a perfect balance against the nutty quinoa and crunchy walnuts, making every bite a delightful experience.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Quinoa Salad with Dried Cranberries and Sunflower Seeds

This Quinoa Salad with Dried Cranberries and Sunflower Seeds is a vibrant, nutrient-packed dish that brings a delightful crunch and a sweet-tart flavor to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork and transfer it to a large bowl to cool slightly.
3. Add the dried cranberries, sunflower seeds, olive oil, lemon juice, salt, and black pepper to the quinoa. Toss gently to combine.
4. Stir in the green onions just before serving to add a fresh, crisp texture.

The combination of chewy cranberries and crunchy sunflower seeds makes this salad a textural delight, perfect for a light lunch or a colorful side dish.

Tip: For an extra flavor boost, toast the sunflower seeds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Quinoa Salad with Dried Cranberries and Maple Dijon Dressing

Brighten up your meal prep with this vibrant Quinoa Salad, tossed with sweet dried cranberries and a tangy Maple Dijon Dressing that’s irresistibly good.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. While quinoa cools, toast sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
4. In a large bowl, combine cooled quinoa, dried cranberries, and toasted almonds. Drizzle with the dressing and toss gently to coat.

The crunch of almonds against the chew of cranberries creates a delightful texture contrast, while the dressing’s sweet and sharp notes tie everything together beautifully.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the dressing to soak into the quinoa.

Quinoa Salad with Dried Cranberries and Grilled Chicken

This Quinoa Salad with Dried Cranberries and Grilled Chicken is a vibrant, protein-packed dish that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 grilled chicken breast, sliced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 2 cups baby spinach

Instructions

1. In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the grilled chicken breast slices and cook for 2-3 minutes on each side until lightly browned. Remove from heat.
3. In a large bowl, whisk together the balsamic vinegar, honey, remaining 1/4 teaspoon salt, and black pepper.
4. Add the cooked quinoa, grilled chicken, dried cranberries, chopped walnuts, and baby spinach to the bowl with the dressing. Toss gently to combine.
5. Serve immediately or chill in the refrigerator for an hour to enhance the flavors.

The sweet and tangy dressing paired with the crunch of walnuts and the chewiness of cranberries makes this salad a textural delight that’s sure to impress.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Quinoa Salad with Dried Cranberries and Arugula

This Quinoa Salad with Dried Cranberries and Arugula is a vibrant, nutrient-packed dish that brings a delightful crunch and a sweet-tangy flavor to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 2 cups arugula, loosely packed
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and transfer to a large bowl to cool slightly.
3. Add the dried cranberries, arugula, and sliced almonds to the bowl with the quinoa.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle this dressing over the salad and toss gently to combine.
5. Serve immediately, or refrigerate for up to 2 hours to let the flavors meld together for an even tastier salad.

The combination of peppery arugula, sweet cranberries, and nutty quinoa creates a salad that’s as satisfying as it is colorful. Perfect for a quick lunch or a light dinner side.

Tip: For an extra burst of flavor, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Quinoa Salad with Dried Cranberries and Honey Lime Dressing

Looking for a refreshing and nutritious salad that’s bursting with flavors? This Quinoa Salad with Dried Cranberries and Honey Lime Dressing is a vibrant dish that’s as delightful to eat as it is to look at.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
2. While the quinoa is cooling, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
3. In a large bowl, whisk together the olive oil, honey, lime juice, salt, and black pepper to make the dressing.
4. Add the cooled quinoa, dried cranberries, toasted almonds, and chopped cilantro to the bowl with the dressing. Toss gently to combine everything evenly.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The combination of sweet dried cranberries, crunchy almonds, and the zesty honey lime dressing makes this quinoa salad a standout dish that’s perfect for picnics or as a light lunch.

Tip: For an extra burst of freshness, add some diced avocado right before serving.

Quinoa Salad with Dried Cranberries and Chickpeas

This Quinoa Salad with Dried Cranberries and Chickpeas is a vibrant, nutrient-packed dish that brings a delightful crunch and sweetness to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, chickpeas, dried cranberries, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to combine.
4. Serve immediately or refrigerate for up to 3 days. The flavors meld beautifully over time, making this salad even more delicious the next day.

The combination of chewy cranberries and creamy chickpeas against the fluffy quinoa creates a texture contrast that’s simply irresistible.

Tip: For an extra crunch, sprinkle with toasted almonds or walnuts before serving.

Quinoa Salad with Dried Cranberries and Toasted Coconut

This Quinoa Salad with Dried Cranberries and Toasted Coconut is a vibrant, nutrient-packed dish that brings a sweet and savory crunch to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup unsweetened shredded coconut, toasted
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown. Remove from heat and set aside.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
4. In a large bowl, combine cooked quinoa, dried cranberries, toasted coconut, and chopped parsley. Drizzle with the dressing and toss to combine.

The contrast of the chewy cranberries and crispy coconut against the fluffy quinoa makes every bite a delightful mix of textures and flavors.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Conclusion

We hope this roundup of 20 delicious quinoa salad recipes with dried cranberries and nuts inspires your next meal! Each recipe offers a unique blend of flavors and textures, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!