The Most Delicious and Healthy Quinoa Cranberry Salad

Quinoa cranberry salad is so tasty and easy to make. We eat so much quinoa in our home that sometimes we love to add things to it, and sometimes we enjoy it plain. This quinoa salad is packed with healthy superfoods and flavor. If you love spinach salad with cranberries then you may as well toss in quinoa and make it even better. This quinoa salad recipe with dried cranberries is also gluten-free for those who prefer to avoid wheat like me. 

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Healthy Quinoa Cranberry Salad Recipe

How to Make Quinoa and Spinach Salad with Cranberries

1. Gather your ingredients. Personally, I try to use as many organic options as possible, and I will typically use a low sodium vegetable broth if I can find one, or simply water for this quinoa salad with cranberries. 
2. Place the dry quinoa into a large pot and lightly toast over medium heat before adding your liquid(water or broth). Toasting the quinoa first will give it a nutty, earthy flavor.  You only need to toast the quinoa for about 2 minutes.
3. Next, add your liquid (water or broth) and bring to a boil over medium-high heat.  
   
4. Cover with a lid and reduce heat to a medium-simmer.  Cook for about 15 minutes or until most of the liquid is absorbed. You should be able to fluff your quinoa with a fork. 
5. Turn off the heat and add the spinach to your quinoa. 
6. Make sure to use fresh spinach and not frozen for this quinoa spinach salad with cranberries. There is always fresh spinach in our fridge since I often tend to throw a handful into my smoothie recipes. 
7. Next, and your dried cranberries and cover until the spinach is wilted. This should take about 10 minutes. 

Lemon Vinaigrette for the Quinoa Dressing

1. Lemon Vinaigrette:  Add all of the ingredients for the lemon quinoa dressing into a small bowl or glass dressing container. If you love kitchen gadgets then you will love this lemon squeezer (HERE). We use ours every day! 
2. Whisk or shake until combined.
3. Refrigerate before serving.

When you are ready to eat your quinoa cranberry salad mix in your sliced almonds and drizzle with your lemon quinoa dressing. This spinach with quinoa and dried cranberry salad can be served warm or cold. We prefer it warm but it’s up to you.  This makes a great fall quinoa salad or serve it at your next BBQ – its perfect all year round! 

Healthy Quinoa Cranberry Salad with Lemon Vinaigrette (Printable Version)

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Quinoa Cranberry Salad with Spinach & Almonds

Ingredients

• 1 cup dried quinoa rinse if needed
• 2 cups broth or water
• 2 cups fresh spinach
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds

Lemon Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 lemon freshly squeeze appx 2 Tbsp lemon juice
• 1 Tbsp ground mustard
• 1/2 tsp dried oregano
• 1/8 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. In a large pot, over medium heat, pour the dry quinoa in to toast slightly before adding the broth. This will give the quinoa a nutty, earthy flavor. Toast about 2 minutes. Then add in the broth.

2. Bring broth to a boil over medium high heat. Cover with a lid and reduce heat to a medium-simmer. Cook for about 15 minutes or until most of the liquid is absorbed.

3. Turn off burner and add in the spinach and cranberries. Cover until spinach is wilted, about 10 minutes.

   
   

Lemon Vinaigrette

1. Lemon Vinaigrette: Add all the ingredients into a small bowl or glass dressing container, whisk or shake until combined. Refrigerate before serving.

   
   

Recipe Notes

This salad can be served warm or cold.

Stir in your nuts and add the desired amount of dressing.

Toss to combine. 

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