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 is able to 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:
What Is Quinoa?
Quinoa is a gluten-free, nutrient-rich seed that is high in protein and easy to cook. It's often mistaken for a grain because it is prepared and eaten in the same way.
Quinoa seeds come from a plant called goosefoot which is closely related to amaranth, and although it is technically a seed it can be classified as a wholegrain because of its high fibre and protein content.
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 apricot.
- Greens like spinach, kale and arugula instead of the 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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Eve says
I've been making this for a while now as something to bring to gatherings, particularly in the summer months. And I use the preparation method you suggest for quinoa whenever I cook it since otherwise it tends to get mushy.
I find people don't care for the spinach leaves so I substitute baby frozen peas (uncooked - they defrost in the salad). I also add toasted pine nuts and sometimes pomegranite seeds.
Thank you for a great recipe also good for gluten-free eaters!
Brenda says
Delicious! I used Bearss limes from my tree instead of lemons, and arugula as you suggested since the store was completely out of spinach. Easy, healthy, & tasty. I shared it to the healthy eating after cancer group I manage. Thank you so much for all of your recipes! I've made many, and not a single one has been bad.
Melanie McDonald says
You're so welcome, Brenda. I'm really pleased you enjoyed it. Thanks for sharing it!
ML Crow says
Delicious!
I wanted to turn this into an entree, so I added a green apple, part of a red onion, and garbanzo beans.
Before fluffing the quinoa, I added a squeeze of lemon juice to it as well.
I added a 1/4 tsp of each onion powder and garlic powder to the dressing. The brightness of the lemon dressing was delightful and just what I needed on a cold winter day.
Thank you for sharing!
Lynda says
This is yummy - very refreshing with the lemony dressing. Husband pulled an “oh no” face when I plated it for Christmas lunch, but he ate and liked it. Thanks! We’ll have it again.
Jasmin says
Super
Stacey says
Soooo delicious!! My son said "Now that's some good quinoa!" I love the dressing and just everything about this salad. So easy to put together, sweet & tart. Just lovely 💗
Joanie Lewis says
Hi Mel - About to make this. Just curious if the amount of water should double in instant pot version if I'm doubling the recipe. It still says 1 cup like the original recipe.
Melanie McDonald says
Yes you should double the water. Simple rule of thumb in the IP with quinoa is same amount of water as quinoa then it comes out perfect every-time. Hope you enjoy the salad!
Gerry says
Loved this salad. So light and refreshing. Thanks so much.
Lacey says
Delicious as always!! I happened to have all of the ingredients when looking for a side for cabbage and noodles. It was perfect! Fresh and festive and the hubby has requested it again since! This gave me the go ahead to make the Brussel sprout salad for Christmas. Your recipes are truly life changing!!
A Virtual Vegan says
Thank you so much Lacey! I'm really pleased you're both enjoying the recipes! Merry Christmas!
Sita says
Hi Mel,
Plan to make this today. What other dried fruit do you think would work? I hesitate to use dried cranberries because of the oil and added sugar. Also, what do you think about adding garbanzo beans?
Thanks much for your awesome recipes!
Sita
A Virtual Vegan says
Dried cherries or apricots would be great in it. You could even use fresh chopped apple if you're going to eat it all fairly quickly. Fresh strawberries would work too.
A Virtual Vegan says
And ooops, forgot about the garbanzo beans but yes they would work in it too! Toasted nuts or seeds would be a good addition too.
Sally says
Super delicious. our family loved it.
Eli says
Loved it! Best quinoa salad i had.
A Virtual Vegan says
Thank you Eli. I'm really pleased you enjoyed it!
Catherine says
Absolutely delicious. Really fresh and zingy and probably the best quinoa salad I’ve made!
Lynda says
Not a fan. We couldn't eat it. Made recipe as written. First time I've cooked quinoa so maybe it's an acquired taste?
Melanie McDonald says
Sorry you didn't enjoy it Lynda. Quinoa is a bit of an acquired taste. It has a distinctive flavour and I think it's one of those things that you either love or hate.
Lorna McLeod says
another 5 Star absolute FAVOURITE! could eat this every day. LOVE LOVE LOVE
Melanie McDonald says
Thank you Lorna!
Liz Pelsma says
Can I toast the quinoa before cooking it in a regular pot like you did in the Instapot?
Melanie McDonald says
You sure can. Just a dry pan is fine and keep it moving for a couple of minutes over medium heat until it smells nutty. Then turn it off and add water etc and carry on with the recipe.
Anita says
I'm going to make it this week with fresh fruit and nuts..
Maureen Phelps says
Really delicious and easy. We have made it twice in the last week!
A Virtual Vegan says
Thank you Maureen. I'm really pleased you enjoyed it!
Gisele Santos says
I'm a brazilian student and I tried this salad for dinner with my home family in Canada. The taste is delicious. We even tried it a second time with Kale and spinach mixed. Yum.
melmcdonald2 says
So glad you enjoyed it Gisele and the addition of the kale sounds great! I will try that next time I make it
Kristi says
I made a ton of quinoa (on accident) and needed something to do with it. This was perfect. It is really lovely. The flavours are so fresh.
melmcdonald2 says
Thanks Kristi!
You sound like me..I always end up cooking far too much quinoa, couscous or rice!
I'm glad you enjoyed it!