Quinoa Cranberry Salad Recipe with Lemon Vinaigrette
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 cranberry 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 healthy quinoa salad recipe with dried cranberries is also gluten-free for those who prefer to avoid wheat like me. Make sure to check out all of my healthy quinoa recipes.
Healthy Quinoa Cranberry Salad Recipe
To make this quinoa cranberry salad you will need these simple ingredients. These can be found at most grocery stores or online.
Quinoa Salad Ingredients
- 1 cup dry quinoa
- 2 cups of chicken or vegetable stock or substitute with water (water or vegetable broth for vegan option)
- 2 cups fresh baby spinach
- 1/2 cup dried sweet cranberries
- 1/2 cup sliced almonds
Lemon Vinaigrette
- extra-virgin olive oil – ¼ cup
- 1 lemon, freshly squeezed (about 2 tablespoons of lemon juice)
- stone ground mustard – 1 tablespoon
- dried oregano – ½ teaspoon
- sea salt – ⅛ teaspoon
- black pepper – ⅛ teaspoon
How to Make Quinoa and Spinach Salad with Cranberries
- 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.
- Place the dry quinoa into a large pot and lightly toast over medium heat before adding the 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. You can use plain quinoa or tri-color quinoa, whichever you prefer,
- Next, add your liquid (water or broth) and bring to a boil over medium-high heat.
- Cover with a lid and reduce heat to a simmer. Cook for about 15 minutes or until most of the liquid is absorbed. You should be able to fluff the cooked quinoa with a fork.
- Turn off the heat and add the leafy green spinach to the quinoa.
- Make sure to use fresh spinach and not frozen for this quinoa spinach salad with cranberries. There is always fresh spinach in our fridge, but if you don’t have spinach you can substitute with fresh kale if you have that on hand.
- Next, add your dried cranberries and cover until the spinach is wilted. This should take about 10 minutes.
Lemon Vinaigrette for the Quinoa Dressing
- Lemon Vinaigrette: Add all of the ingredients for the lemon quinoa dressing into a small mixing bowl or glass dressing container. If you love kitchen gadgets then you will love this lemon squeezer (HERE). We use ours every day!
- Whisk or shake until combined.
- Refrigerate the zesty lemon salad dressing before serving on your lemon cranberry quinoa salad.
Healthy Quinoa Salad with Cranberries
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, cold, or at room temperature in a large serving bowl. We prefer it warm but it’s up to you. This healthy side dish makes a great fall quinoa salad, or serve it at your next BBQ – it’s perfect any time of year.
This zesty quinoa salad is a great alternative to brown rice and is an easy meal prep recipe. The fall flavors of this healthy dish pair nicely with other sides like green beans, brussels sprouts or butternut squash. Store any leftovers in an airtight container in the refrigerator for 3-5 days.
For more healthy clean eating recipes, like this quinoa spinach cranberry salad make sure to follow my clean eating Pinterest board here: Clean Eating.
Healthy Quinoa Cranberry Salad with Lemon Vinaigrette (Printable Version)
Quinoa Cranberry Salad with Spinach & Almonds
A delicious and healthy quinoa cranberry salad made with gluten-free quinoa and dried cranberries. This quinoa salad is packed with healthy superfoods including spinach, almonds, and lemons
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
- 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.
- 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.
- Turn off the burner and add in the spinach and cranberries. Cover until spinach is wilted, about 10 minutes.
Lemon Vinaigrette
- Lemon Vinaigrette: Add all the ingredients into a small bowl or glass dressing container, whisk or shake until combined. Refrigerate before serving.
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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