Quinoa, the mighty grain that has captured the hearts (and taste buds) of foodies worldwide. And for good reason – its nutty flavor, high protein content, and versatility in salads make it a perfect base for a multitude of delicious creations. Today, we’re shining the spotlight on quinoa salads with dried cranberries and nuts, where sweet and tangy meet savory and crunchy. From Mediterranean-inspired dishes to spicy fiestas and refreshing summer treats, these 18 recipes are sure to satisfy your cravings and inspire you to get creative in the kitchen.
In this article, we’ll explore a variety of flavors and combinations that showcase quinoa’s adaptability as a base for any salad. Whether you’re looking for a light lunch or a satisfying dinner, our selection of quinoa salads with dried cranberries and nuts has got you covered. So, let’s dive in and discover the perfect blend of taste and texture to suit your tastes!
Mediterranean quinoa salad with dried cranberries and feta
This vibrant quinoa salad combines the nutty flavor of quinoa with the tanginess of feta, sweetness of dried cranberries, and a hint of Mediterranean spices. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 1 small red bell pepper, seeded and chopped
– 1 small yellow bell pepper, seeded and chopped
– 1/2 cup crumbled feta cheese
– 1/2 cup dried cranberries
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, whisk together olive oil, lemon juice, and cumin.
3. Add chopped bell peppers, feta cheese, and dried cranberries to the bowl. Toss gently to combine.
4. Once cooked, fluff quinoa with a fork and add it to the bowl. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Autumn harvest quinoa salad with dried cranberries and pecans
Celebrate the flavors of autumn with this nutritious quinoa salad, bursting with sweet and savory notes from dried cranberries, crunchy pecans, and tender greens.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, kale)
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, dried cranberries, and chopped pecans.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Top with crumbled feta cheese (if using) and serve.
Cooking Time: 10 minutes
Spicy quinoa salad with dried cranberries and jalapeños
Elevate your salad game with this bold and flavorful quinoa recipe, perfectly balanced by the sweetness of dried cranberries and a kick from jalapeños.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup dried cranberries
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, cilantro, red bell pepper, cucumber, and dried cranberries.
3. Add chopped jalapeño pepper and mix well.
4. Squeeze lime juice over the salad and toss to combine.
5. Drizzle with olive oil and season with salt to taste.
Cooking Time: 20-25 minutes
Citrus quinoa salad with dried cranberries and orange zest
Brighten up your day with this refreshing citrus quinoa salad, bursting with the flavors of orange, lemon, and cranberry. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 2 oranges (peeled and segmented)
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup dried cranberries
– Salt to taste
– Orange zest for garnish
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. In a large bowl, whisk together olive oil, lemon juice, and salt.
3. Add cooked quinoa, orange segments, parsley, and dried cranberries to the bowl. Toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with orange zest before serving.
Cooking Time: 20-25 minutes
Balsamic quinoa salad with dried cranberries and roasted vegetables
This vibrant salad combines the nutty flavor of quinoa with the tanginess of balsamic glaze, sweet dried cranberries, and a medley of roasted vegetables. Perfect as a healthy side dish or light lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1/4 cup dried cranberries
– 2 tbsp balsamic glaze
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss bell peppers and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook quinoa according to package instructions using water or broth. Let cool.
3. In a large bowl, combine cooked quinoa, roasted vegetables, and dried cranberries.
4. Drizzle balsamic glaze over the salad and toss to coat. Season with salt and pepper to taste.
5. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 40-45 minutes (including roasting time)
Thai-inspired quinoa salad with dried cranberries and peanuts
This refreshing quinoa salad combines the flavors of Thailand with sweet and crunchy elements, perfect for a light and nutritious meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup dried cranberries
– 1/4 cup chopped peanuts
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, dried cranberries, peanuts, red bell pepper, and cucumber.
2. In a small bowl, whisk together soy sauce, honey, and rice vinegar.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (cooking time for quinoa)
Maple mustard quinoa salad with dried cranberries and walnuts
Maple Mustard Quinoa Salad with Dried Cranberries and Walnuts
Summary: This quinoa salad combines the sweetness of maple syrup, tanginess of mustard, and crunch of walnuts with the chewiness of cooked quinoa and tartness of dried cranberries.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tbsp maple syrup
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 1/4 cup dried cranberries
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine mesh strainer and cook according to package instructions using 2 cups of water or broth.
2. In a small bowl, whisk together maple syrup and Dijon mustard until well combined.
3. Once quinoa is cooked, let it cool slightly then toss with the maple-mustard mixture, chopped parsley, walnuts, and dried cranberries.
4. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes (includes cooking time for quinoa)
Greek quinoa salad with dried cranberries and kalamata olives
Greek Quinoa Salad with Dried Cranberries and Kalamata Olives
This vibrant salad combines the nutty flavor of quinoa with the tanginess of kalamata olives, sweetness of dried cranberries, and freshness of parsley. Perfect for a quick and easy meal or as a side dish.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup dried cranberries
– 1 tablespoon olive oil
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water. Set aside.
2. In a large bowl, combine cooked quinoa, parsley, olives, and dried cranberries.
3. Drizzle with olive oil and red wine vinegar; season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 20-25 minutes (including cooking time)
Herbed quinoa salad with dried cranberries and fresh mint
This quinoa salad is a delightful combination of nutty quinoa, fragrant herbs, sweet dried cranberries, and refreshing mint. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh mint
– 1 tablespoon olive oil
– 2 tablespoons apple cider vinegar
– Salt to taste
– 1/4 cup dried cranberries
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is tender.
3. In a large bowl, whisk together olive oil, apple cider vinegar, salt, parsley, and mint.
4. Add cooked quinoa to the bowl and toss to combine.
5. Stir in dried cranberries.
Cooking Time: 20 minutes
Serves: 4-6
Avocado lime quinoa salad with dried cranberries and black beans
This refreshing salad combines the creamy richness of avocado with the tangy zip of lime, all tied together with the nutty flavor of quinoa and the crunch of dried cranberries and black beans.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1 can black beans, drained and rinsed
– 1/4 cup dried cranberries
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In a large bowl, combine cooked quinoa, diced avocado, and black beans.
2. Squeeze lime juice over the top and toss to coat.
3. Add dried cranberries and stir until well combined.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro if desired.
Cooking Time: 15 minutes (preparing quinoa and cooking time)
Curried quinoa salad with dried cranberries and cashews
This vibrant salad combines the nutty flavor of quinoa with the warmth of curry, sweetness of dried cranberries, and crunch of cashews. Perfect for a quick lunch or dinner, it’s also great as a side dish or packed in a jar for a healthy snack.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon curry powder
– 1 teaspoon olive oil
– 1/4 cup chopped fresh cilantro (optional)
– 1/2 cup dried cranberries
– 1/4 cup chopped cashews
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a small bowl, whisk together curry powder and olive oil.
3. Once quinoa is cooked, fluff with a fork and stir in the curry mixture.
4. Mix in chopped cilantro (if using), dried cranberries, and cashews.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Pomegranate quinoa salad with dried cranberries and arugula
Pomegranate Quinoa Salad with Dried Cranberries and Arugula
This refreshing quinoa salad combines the sweetness of pomegranate, the tanginess of arugula, and the chewiness of dried cranberries, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup pomegranate seeds
– 1/4 cup dried cranberries
– 4 cups arugula leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, pomegranate seeds, dried cranberries, and arugula leaves.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 20-25 minutes
Apple cinnamon quinoa salad with dried cranberries and almonds
This apple cinnamon quinoa salad with dried cranberries and almonds is a delicious and nutritious side dish or light lunch, perfect for the fall season. The combination of sweet apples, warm cinnamon, and crunchy nuts will satisfy your cravings.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large apple, diced (Granny Smith or Fuji work well)
– 1/4 cup dried cranberries
– 1/4 cup chopped almonds
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, diced apple, dried cranberries, and chopped almonds.
3. In a small bowl, whisk together olive oil and cinnamon. Pour over the quinoa mixture and toss to coat.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes (quinoa cooking time + preparation)
Southwestern quinoa salad with dried cranberries and corn
This vibrant quinoa salad combines the nutty flavor of quinoa with the sweetness of dried cranberries, crunch of corn, and spices of Southwestern cuisine. Perfect for a quick lunch or dinner, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup cooked quinoa
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup diced red bell pepper
– 1/2 cup corn kernels
– 1/4 cup dried cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, red bell pepper, corn kernels, and dried cranberries.
2. Drizzle with olive oil and squeeze lime juice over the salad.
3. Sprinkle cumin and season with salt and pepper to taste.
4. Top with crumbled feta cheese (if using).
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Lemon garlic quinoa salad with dried cranberries and chickpeas
Lemon Garlic Quinoa Salad with Dried Cranberries and Chickpeas: A refreshing and healthy salad perfect for a light lunch or dinner, this recipe combines the nutty flavor of quinoa with the brightness of lemon, the pungency of garlic, and the sweetness of dried cranberries.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup dried cranberries
– 1 can chickpeas (15 oz), drained and rinsed
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, whisk together garlic and lemon juice.
3. Add cooked quinoa, chickpeas, and dried cranberries to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro if desired.
Cooking Time: 20-25 minutes (quinoa cooking time)
Toasted coconut quinoa salad with dried cranberries and mango
This refreshing salad combines the nutty flavor of toasted coconut, the sweetness of dried cranberries, and the tanginess of fresh mango, all on a bed of quinoa. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 ripe mango, diced
– 1/2 cup dried cranberries
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. Preheat oven to 350°F (175°C). Spread unsweetened shredded coconut on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. In a large bowl, combine cooked quinoa, chopped onion, diced mango, and dried cranberries.
4. Drizzle olive oil over the salad and toss to combine.
5. Sprinkle toasted coconut flakes over the top and season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Rosemary quinoa salad with dried cranberries and roasted sweet potatoes
This hearty quinoa salad combines the earthy flavors of rosemary, sweet potatoes, and dried cranberries for a satisfying side dish or light lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 large sweet potato, peeled and cubed
– 1/4 cup dried cranberries
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups water.
3. In a separate pan, heat olive oil over medium heat. Add garlic and rosemary; cook for 1-2 minutes until fragrant.
4. Toss sweet potato cubes with the garlic-rosemary mixture and spread on a baking sheet. Roast for 20-25 minutes or until tender.
5. Combine cooked quinoa, roasted sweet potatoes, and dried cranberries in a bowl. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Tahini quinoa salad with dried cranberries and sunflower seeds
This quinoa salad is a nutritious and flavorful mix of whole grains, nuts, and dried fruit. Perfect for a quick lunch or dinner, this recipe combines the nutty taste of tahini with the sweetness of cranberries and the crunch of sunflower seeds.
Ingredients:
– 1 cup cooked quinoa
– 2 tablespoons tahini
– 1/4 cup chopped fresh parsley
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 cup sunflower seeds
Instructions:
1. In a large bowl, combine cooked quinoa and tahini. Mix well.
2. Add chopped parsley, dried cranberries, olive oil, lemon juice, and salt. Toss until everything is well combined.
3. Sprinkle sunflower seeds on top of the salad and serve.
Cooking Time: 10 minutes
This recipe makes 4 servings. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Summary
Elevate your quinoa salads with the perfect combination of sweet and savory flavors! This collection of 18 recipes features dried cranberries and nuts as the star duo. From Mediterranean-inspired dishes with feta and kalamata olives, to spicy Southwestern quinoa salads with corn and black beans, there’s something for every taste bud. Add a sprinkle of citrus zest, a drizzle of balsamic glaze, or a handful of toasted coconut flakes to give your quinoa salad a boost. Discover the perfect blend of flavors and textures in this article and take your meal prep game to the next level!
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