Quinoa Cranberry Salad

5 from 1 vote

This quinoa cranberry salad is packed with quinoa, cranberries, walnuts, and dressing. Nutritious, gluten-free, vegetarian, and easy to make!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 255kcal

1 cup quinoa rinsed
2 cups water
pinch salt
½ cup raw walnuts chopped and toasted
1 cup dried cranberries sweetened
½ cup crumbled feta cheese use rennet-free if vegetarian or plant-based feta if vegan
1/2 red onion thinly sliced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Remove the quinoa from the heat, fluff with a fork, and let it cool slightly.
In a skillet over high heat, add the walnuts. Toast the walnuts while stirring constantly, for about 2 minutes or until they are smelling fragrant.
In a large bowl, combine the toasted walnuts, dried cranberries, feta, and red onion.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Add the cooled quinoa to the large bowl. Drizzle the dressing over the top.
Toss gently to combine and ensure the dressing coats everything.
Let the salad sit for 5–10 minutes to allow the flavors to meld.
Serve immediately or refrigerate for up to 4 days for an even better flavor.
Enjoy!

Please see the full post above this recipe card for valuable information!