Go Back

Cranberry Apple Quinoa Salad

A delightful salad that combines cooked quinoa with tart cranberries, sweet apples, and crunchy nuts, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Quinoa and Base Ingredients
  • 1 cup quinoa Rinse before cooking
  • 2 cups water or vegetable broth Use broth for added flavor
Fruits and Nuts
  • 1 cup cranberries (fresh or dried)
  • 1 medium apple, diced Any variety you love
  • 1/4 cup red onion, finely chopped
  • 1/4 cup pecans or walnuts, chopped Substitute sunflower seeds for crunch
  • 1/4 cup feta cheese (optional) For a creamy touch
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • to taste none Salt and pepper
Garnish
  • to taste none Fresh parsley For garnish

Method
 

Preparation
  1. Rinse the quinoa under cold water to remove any bitterness. Drain well.
  2. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat and cover. Let it simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it cool slightly.
  3. While the quinoa is cooking, chop the apple, red onion, and nuts. If using fresh cranberries, slice them in half; if dried, toss them in whole.
Mixing the Salad
  1. In a large bowl, combine the cooked quinoa, cranberries, apple, red onion, and nuts. If including feta cheese, add it now.
  2. Drizzle olive oil and apple cider vinegar over the salad. Season with salt and pepper to taste, and mix until everything is well combined.
Serving
  1. Serve your salad chilled or at room temperature, garnished with fresh parsley.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Add nuts just before serving for crunch. Quinoa can be frozen for up to a month.