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Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it’s the perfect refreshing side dish or main course! Ready in less than 30 minutes.
Watch cranberry quinoa salad come to life
A delicious (and extra easy) salad recipe
That’s it. I could’t wait any longer to share this cranberry quinoa salad recipe with you! It’s easily my favorite go-to side dish for any main course. Plus, it makes a great dish for taking to potlucks or gatherings.
One of the reasons this salad is so easy to make is because it’s really just about assembling the ingredients after you’ve cooked your quinoa. When cooked correctly, it’s full of flavor and is über fluffy.
The dish itself is refreshing, light, and full of honey dijon garlic flavor. The saltiness from the feta amplifies the sweet cranberries and all of the fresh parsley and green onion, making every bite that much more delicious.
The lemon dijon dressing is one of my favorite parts. Made with dijon mustard, garlic, lemon juice, olive oil, and salt, it is simple, full of flavor and adds the perfect zing to the quinoa salad.
If you love fruit in your salads, be sure to try my Fresh Watermelon Salad With Feta next.
Ingredients included in this quinoa salad
For this salad we’ll be mixing ingredients like quinoa, cranberries, scallions, almonds, and feta cheese to form the salad base. For the dressing, we’re making a delicious olive oil and lemon-based honey garlic mustard vinaigrette. It makes the perfect addition in this recipe and leaves the salad tasting rich, tangy, and refreshing!
Salad:
- Quinoa (rinsed)
- Veggie broth
- Cranberries
- Chopped green scallions
- Slivered almonds
- Feta cheese
- Chopped parsley
Dressing:
- Olive oil
- Lemon juice
- Honey
- Garlic
- Dijon mustard
- Salt
- Pepper
Pro Tip: I love to make extra dressing to have on hand for green salads during the week!
What you need to make this quinoa recipe
To create this salad you’ll need a handful of kitchen tools. Nothing too complicated, though!
- Mesh strainer
- Sauce pan
- Fork
- Large mixing bowl
- Medium mixing bowl
- Whisk
You’ll need these sizes for measuring: 1/4 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make cranberry quinoa salad
For this cranberry salad, you’ll need no more than 30 minutes to prep and cook. You’ll cook the quinoa, make the dressing, and then mix everything together!
Start by rinsing your quinoa in a fine mesh strainer. Then, add it to a saucepan.
Add the vegetable stock and turn on the heat.
Bring to a rolling boil, and then stir. Turn the heat down to low and cover.
Cook for 15 minutes covered.
Turn off the heat and let it sit for about 5 minutes.
After 5 minutes, open the lid and fluff the quinoa with a fork.
Your quinoa should have absorbed all of the water, if not, return it to the heat for a few more minutes.
Pour the quinoa into a bowl to cool.
While you wait, assemble the dressing.
Whisk together the oil, lemon juice, garlic, dijon mustard, salt, and pepper in one bowl.
Once the quinoa has completely cooled, add the cranberries, green scallions, almonds, feta cheese, and parsley.
Add the dressing on top and mix together.
Serve immediately for a warmer salad, or let it chill in the fridge and then serve cold. In my experience, the salad tastes even better the longer it sits in the fridge! This allows all of the flavors to truly mix together.
Is quinoa gluten free?
Yes, quinoa is gluten free, making it a wonderful option for anyone who prefers or needs to stay away from gluten. It’s a great alternative to rice and provides a wide range of nutrients. Each serving is full of fiber, iron, and calcium, as well as large amounts of protein!
How to store extra quinoa cranberry salad
Extra salad can be stored in a sealed container in the refrigerator for 1-2 days. If possible, I recommend storing the salad ingredients separate from the dressing, as this will keep it from getting watery or mushy.
Reasons to make cranberry quinoa salad
Just incase the rest of this post didn’t convince you, there are so many reasons why this recipe should be on your list of attempts for this week.
- It’s so easy. Seriously, just chop the fresh herbs, cook the quinoa, and then dump everything into a bowl. Whisk the dressing, and stir!
- You can prep it ahead of time! This is one of those meals where the final result tastes even better if it’s prepped ahead of time. We’re talking a real trip to flavor town if you give this salad ample time to “soak.”
- Guests are guaranteed to love it. I’m telling you, anyone who tries this salad is going ot be begging you for the recipe.
It’s seriously an all around crowdpleaser!
More salad recipes to try
Need some more greens in your life? I know the feeling! Here are some more delicious salads to try out. The pear salad is always a winner!
- Pear Salad with Dijon Vinaigrette
- Avocado Corn Salad
- Mexican Quinoa Salad with Cilantro Lime Dressing
- Zucchini Noodle Caprese Salad with Walnut Pesto
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Cranberry Quinoa Salad
Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it’s the perfect refreshing side dish or main course! Ready in less than 30 minutes.
Ingredients
- 1 cup dry quinoa, rinsed.
- 2 cups veggie broth
- 1/2 cup cranberries
- 1/2 cup chopped green scallion
- 3/4 cup slivered almonds
- 3/4 cup feta cheese
- 1/2 cup chopped parsley
Dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp. honey
- 2 cloves garlic, minced
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
To see how it’s made, watch the video above in the post!
- Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
- Add in veggie stock and turn on heat.
- Bring to a rolling boil, then stir and turn the heat down to low and cover.
- Cook for 15 minutes covered.
- Turn off heat and let sit for about 5 minutes.
- After 5 minutes, open lid and fluff with fork.
- Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
- Pour quinoa into bowl for cooling.
- Assemble the dressing while you wait.
- Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
- Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
- Add dressing on top and mix together!
- Serve immediately or cold. This salad gets better the longer it sits in the fridge!
- Enjoy.
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Beckie says
Absolutely delicious. So fresh and the almonds add a great crunch. Looking forward to bringing this to summer parties.
★★★★★
Erin says
Hi Beckie, so glad you enjoyed it! 🙂
Paula says
Love this salad. Make ahead if possible as it does get better after it sits.
I preferred it w/out the almonds, but some of the family really enjoyed the almonds. Enjoy!!
Erin says
Hi Paula, so happy you love it and make it your own!!
Becky says
Very happy. My husband dislikes quinoa, but he says he can eat it this way. I put it on a bed of baby spinach and he had a second helping.
★★★★★
Erin says
Hi Becky, so glad you both loved it!!
Pat says
I assume the cranberries are dried? Or does it matter
Erin says
Hi Pat, yes I used dried ones. You could do either!
Audrey-Anne E says
Delicious! It’s fresh and easy to make 🙂 a new addition to our recipe book.
★★★★★
Erin says
Hi Audrey-Anne, so glad you loved it!!
Tara says
Just made this tonight and am in love with this combination of flavors and ingredients! Hanging onto this recipe to make again and again! YUM!
★★★★★
Erin says
Hi Tara, so happy you enjoyed it!! 🙂
Loren Callahan says
I have made this several times in the last 2 weeks! It is perfect for the holiday season – red, green and fresh! I love the flavors in this. I leave out the feta and use Agave instead of the honey so my vegan daughter can eat this. Huge hit with the whole family – even the men!
★★★★★
Erin says
Hi Loren, so happy you loved it so much and made it your own!!
Vivian says
I added small pieces of Kale. Everyone loved it. I have made this about eight times. I double the dressing recipe to save to have on any other salad.
★★★★★
Erin says
Hi Vivian, so happy you liked it and great ideas!! 🙂
Amanda says
This is one of my favorite recipes on this blog. It’s so quick and easy and just so delicious. The dressing just gets more flavorful as it sits.
I leave all the toppings separate so it will be good for days
★★★★★
Erin says
Hi Amanda, I am thrilled you loved it!!
Hannah says
Can’t beat the flavor! Absolutely delicious.
★★★★★
Erin says
Hi Hannah, so happy you loved it!
Courtney says
Insanely good! We love this!
★★★★★
Erin says
Hi Courtney, glad to hear it!!
Maeve says
By far my most made dish of yours! Friends and family always ask for the recipe later. Sometimes when I’m feeling lazy, I substitute making my own quinoa for the 90sec microwave version and it comes out just as good!
★★★★★
Erin says
Hi Maeve, thanks for sharing! I am so glad you enjoyed it!!
Cindy says
I just found this recipe and I intend to make it for lunches next week.
Is there another grain that would work? I do not love quinoa but all of the other ingredients look amazing. I love cous cous but I’m not sure if it is “sturdy” enough to stand up to the other ingredients. TY!
Erin says
Hi Cindy, I haven’t tried it with cous cous but that should be great! Let me know how it comes out! 🙂
Casey says
Such a good recipe!! This was perfect for lunch and the dressing was so so tasty. Absolutely loved!!!
★★★★★
Erin says
Hi Casey, thanks so much for your kind words! I am so glad you enjoyed it!
Jenna says
I could not even wait for this to finish chilling in the fridge before sneaking a few bites! This is SO delicious and quick to throw together. Can’t wait to have this for lunch today with an ELW greek chicken burger 😍.
★★★★★
Erin says
Hi Jenna, I love to hear that! I am so happy you enjoyed the salad! Enjoy your lunch!
Jackie K says
So yummy! Easy to make a big batch and then eat as the week goes on. Loved this recipe!
★★★★★
Erin says
Hi Jackie, I am so happy you enjoyed it!
Meghan says
Delightful salad! Light and refreshing. I didn’t use all the dressing and added extra cranberries and parsley. I also exchanged walnuts for almonds. Fabulous reviews from those that ate it. Thank you!
★★★★★
Erin says
Hi Meghan, thanks for your kind words! I am so happy you enjoyed it and made it your own!!
Reyna says
Erin, can we make this with chicken stock instead?
Erin says
Chicken stock will work great in this recipe.
Mar says
Love this recipe so much!!! It’s become a staple for weekly lunches. I sometimes add cucumbers and chopped spinach. This week I added basil and it was delicious!
★★★★★
Erin says
Okay you are a genius, I love the sounds of adding basil! Going to try!
Gina Dwyer says
Yum, yum, yummers!! I just made this for lunch and it is OH SO GOOD!!! This will be on a regular rotation for me now – so glad to have another delicious quinoa recipe! Thanks Erin!!
★★★★★
Erin says
Gina!! Thank you so much for letting me know! Im glad you are enjoying it so much!! 🙂
Gina Dwyer says
I just made it again 🙂 I added some cucumber, and maybe next time I’ll add some spinach or some kind of greens for a bit more nutrition – but gosh it’s so good!!
Erin says
Omg cucumbers would be amazing for crunch!! Great idea! And yes, or eat it over a bed of spinach!! YUM!