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Craving a light, refreshing, and healthy salad that bursts with flavor? This lemon cranberry quinoa salad recipe with apples is the answer to your prayers. Forget heavy mayo-laden dressings and boring side dishes. This vibrant salad features fluffy quinoa, crisp and sweet apples, tart, and chewy dried cranberries, all tossed in a homemade lemon ginger dressing that explodes with citrusy goodness. It’s a vegetarian masterpiece packed with protein and fiber, making it a perfect addition to your lunch rotation or a delightful easy side dish for a summer dinner party.  And the best part? This easy recipe comes together in minutes, making it a lifesaver on busy weeknights. Plus, it offers a delightful change of pace from traditional quinoa recipes. 

Summer salads don’t get much better than this. This healthy quinoa dish is a gluten-free and dairy-free dream, bursting with flavor and texture. 

Lemon Cranberry Quinoa Salad Recipe Ingredients List

This lemon quinoa cranberry salad with apples is packed with simple ingredients ready to transform your lunch or side dish. Get ready to discover the key players behind this flavor fiesta:

• 1 cup quinoa, measured dry
• 2 cups water or broth
• 1 cup cucumber, diced
• 1 cup apple, diced
• 3/4 cup dried sweet cranberries
• 1/2 cup fresh parsley, chopped
• 1 green onion, sliced thin

dressing:

• 1/4 cup olive oil
• 2 tsp grated lemon zest
• 2 Tbsp lemon juice
• 2 tsp minced ginger
• 1/2 tsp salt

Ingredients Tips and Substitutions

The apple adds a refreshing sweetness and a satisfying crunch that perfectly complements the tart cranberries and fluffy quinoa. You can choose any apple variety you love! Granny Smith brings a tart zip, Honeycrisp offers a juicy sweetness, and Fuji provides a delightful balance. Get creative and explore your favorite apple flavors in this healthy and flavorful salad.

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Many dried cranberries sneak in surprising amounts of added sugar. But this recipe allows you to take control of the sweetness. We recommend using unsweetened dried cranberries, letting the natural tartness shine through. Alternatively, opt for cranberries sweetened with apple juice for a subtle sweetness without refined sugar.

This lemon cranberry quinoa salad recipe takes on a vibrant twist with the use of tri-color quinoa. Unlike plain white quinoa, tri-color offers a beautiful blend of red, white, and black quinoa grains, adding a delightful pop of color and a touch of nutty flavor to the dish. It’s a feast for the eyes and the taste buds! Of course, feel free to use any type of quinoa you prefer – white, red, or black – for a delicious variation.

How to Cook Quinoa

The main ingredient in this lemon cranberry quinoa salad is the quinoa. Depending on the type of quinoa you choose you may need to first rinse the quinoa. To do this, place the quinoa in a fine mesh strainer and run the quinoa under cold water until it runs clear.

Next, place the rinsed quinoa in a small pot or saucepan with 2 cups of water or broth (vegetable or chicken broth work well) over medium heat. Bring to a boil, then lower the heat to a gentle simmer. Cover and simmer for 15 minutes until the liquid is absorbed. For more detailed instructions, check out How to Cook Quinoa.

When the quinoa is finished cooking, fluff it with a fork and set aside.

Ginger Lemon Dressing for Lemon Cranberry Quinoa Salad Recipe

Next, prepare the simple homemade dressing. In a separate small bowl combine the olive oil and lemon juice. Freshly squeezed is best.

Next, add the fresh lemon zest.

Add the minced ginger and the salt.

Whisk together and set aside.

Prepare the Quinoa Salad with Cranberries

Transfer the cooked quinoa to a large bowl, and add the cranberries.

Then add the diced apple to the bowl.

Add the cucumber.

Then add the fresh parsley. While dried parsley can be used in a pinch, fresh herbs add an unmatched layer of brightness and peppery flavor that truly elevates the entire dish. So, whenever possible, grab a bunch of fresh parsley and unlock the full flavor potential of this refreshing salad.

Add the sliced green onions.

Stir the quinoa salad to combine and then add the ginger lemon dressing and toss to coat.

Lemon Quinoa Cranberry Salad

This is a great salad for any meal. It is the perfect side dish for any main meal, ideal for meal prep, and a great addition to summer gatherings. Cook a big batch on Sunday and enjoy delicious lunches throughout the week. Store the leftover salad in an airtight container in the refrigerator for up to 4 days.

Light and fresh, full of flavor and nutrients. This vibrant salad is a delightful change from heavy side dishes. It’s packed with fiber and protein, making it a satisfying and nutritious option. Plus, the combination of tart cranberries, sweet apples, and a tangy lemon ginger dressing creates a burst of flavor in every bite.

How to Eat Quinoa Salad

Enjoy it cold or at room temperature. This salad is just as delicious served cold or at room temperature. Make it ahead for a summer BBQ and let it sit at room temperature for easy serving.

More tasty organic quinoa recipes:

• Quinoa Cranberry Salad Recipe
• Healthy Beef Casserole Recipe with Quinoa
• Quinoa Salad Recipes with Dried Cranberries
• Quinoa Beet Salad

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