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a whote bowl full of quinoa cranberry spinach salad with salad servers in it

Quinoa Cranberry Salad

Author: Melanie McDonald
4.74 from 15 votes
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.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
Servings: 6

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

  • Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
  • 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

Storage & making ahead - You can make the salad up to 2 days ahead but you must be sure to use very fresh spinach. If you want to keep the spinach extra fresh and textured, make the rest of the salad as instructed and shred and stir the spinach through just before serving.
Individual components of the salad can be made ahead too to save you time on the day you want to make it. You can cook the quinoa and store it in the fridge for up to 3 days and the dressing can be mixed and kept in a jar in the fridge for a few days too.
Store quinoa salad leftovers in an airtight container in the fridge for up to 2 days.

NUTRITION

Serving: 128g (about 1/8th of the entire recipe) | Calories: 218kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 187mg | Fiber: 3g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
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