Quinoa Cranberry Salad! Full of fresh, feel-good flavours that everyone will love. With nutrient-rich spinach, sweet dried cranberries and a zippy lemon dressing, it can stand alone as a protein-packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten-free.
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"Another 5 Star absolute FAVOURITE! I could eat this every day. LOVE LOVE LOVE!" - Lorna ⭐️⭐️⭐️⭐️⭐️ More reviews →
This super yum Quinoa Cranberry Salad with Lemon and Spinach is what we need to talk about! With nutty quinoa, fresh, green spinach, chewy, sweet, dried cranberries and a really fresh and zippy lemony dressing to bring it all together in a very happy way.
I know quinoa salads aren't always top of everyone's list, because you know ... Q-U-I-N-O-A. That healthy, superfood, vegan stuff. But this is quinoa salad for quinoa salad and non-quinoa salad people and the rule for my salads ... Must. Taste. Amazing.
Bathe that quinoa in zingy lemon dressing and holy moly it's good. It's citrusy, grainy and totally satisfying. Anytime you are craving a healthy and zesty quinoa salad, this or my Peach Quinoa Salad are your friends!
This is a great one for taking along to picnics or potlucks, and it's also a great accompaniment for grilled food.
Mel x
Ingredients
Our ingredients list is pretty short and simple with a base of protein-rich and filling quinoa, leafy green spinach, fresh lemon for zippy flavour and dried cranberries for bursts of chewy sweet texture.
That's pretty much it. Simple, hearty, and so good. Here's a quick visual:
It's important to cook the quinoa and allow it to cool completely before you make the salad. I find it easiest to cook it the day before I actually want to make the salad or to make extra for another meal and save the leftovers. If you are in a hurry on the day though, cook the quinoa as per my instructions, then spread it in a thin layer on a plate or baking tray so that it cools quickly.
Variations
Additional ingredients that would work really well in this quinoa salad are:
- Toasted nuts or seeds. Pecans or walnuts in particular.
- Other dried fruits like raisins, dates, or chopped dried apricots.
- Greens like kale and arugula instead of spinach, or as well as.
- Vegan feta cheese or vegan ricotta.
- Fresh herbs like parsley and cilantro.
- Diced fruits like apple, pear, grapes or orange.
- Roasted vegetables, like squash and bell peppers.
Feel free to use my recipe as a base and switch it up with any or all of the above! If you want to make life easy though, just follow the recipe as stated, and know that it will be just perfect.
Recipe
Quinoa Cranberry Salad
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (170 grams) dry uncooked quinoa , (or 3 cups if you have some already cooked)
- 2 cups (480 mls) water (1 cup of water if you are using an Instant Pot)
- 4 very large handfuls spinach , shredded
- 1 cup (120 grams) dried cranberries
- 2 medium lemons , zest and juice
- 1 tablespoon (15 mls) maple syrup , real maple syrup not pancake syrup. (Or agave).
- 2 tablespoons (30 mls) extra virgin olive oil , (omit to make oil-free)
- ½ teaspoon freshly ground black pepper , plus more to taste
- ½ teaspoon fine sea salt , plus more to taste
INSTRUCTIONS
To cook quinoa on the stovetop
- Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
- Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
- Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
To cook quinoa in an Instant Pot
- Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
To make the salad
- Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
- Zest and juice the lemons and add to a small jar or bowl. Add the maple syrup, olive oil, salt, and pepper. Put the lid on and shake it or whisk it together.
- Pour over the quinoa mixture and toss really well to coat. Taste and add more salt and pepper if needed.
NOTES
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Leticia Mercado Correa says
I will never be making the salad. I follow the directions exactly per the recipe. The salad dressing was extremely tart. I added a lot more olive oil. But other than that delicious recipe.
Elizabeth says
This simple salad was a huge hit at Christmas dinner this year! I doubled the recipe and cut down on the black pepper for a sensitive guest and it was delicious. Almost everyone had seconds or thirds. I didn’t use a nonstick pan for the quinoa, so I couldn’t get a good toast on it. I’ll try again next time to see if it’s even better.
Teresa Jesionowski says
This salad is so good and it is so festive looking with the bright red dried cranberries and the bright green spinach and satisfying with the quinoa. The lemon and maple dressing make it zing! Thanks for another great recipe, Mel!