Cranberry Walnut Quinoa Salad Recipe

Introduction

This Cranberry Walnut Quinoa Salad is a vibrant and nutritious dish perfect for a light lunch or side. Combining fluffy quinoa with sweet dried cranberries, crunchy walnuts, and a tangy dressing, it’s a refreshing mix of flavors and textures that’s easy to prepare and delicious to enjoy.

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 1/4 cup feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. Step 2: In a saucepan, combine the rinsed quinoa and water; bring to a boil over medium-high heat.
3. Step 3: Reduce the heat to low, cover the pan, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed.
4. Step 4: Remove from heat and let the quinoa cool to room temperature.
5. Step 5: In a large bowl, mix the cooled quinoa with dried cranberries, chopped walnuts, diced red onion, chopped parsley, and feta cheese if using.
6. Step 6: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
7. Step 7: Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Tips & Variations

• Add feta cheese just before serving to maintain its texture and flavor.
• Swap dried cranberries for fresh ones if you want a tarter bite; adjust the dressing sweetness accordingly.
• For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
• Include diced cucumber, bell peppers, or roasted sweet potato cubes to add more color and nutrition.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best taste and texture, add the feta cheese just before serving. Reheat is not necessary, as this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad in advance. The flavors actually improve as they meld together. Keep it refrigerated in a covered container for up to 4 days.

Is this salad gluten-free?

Yes, since quinoa is naturally gluten-free, this salad is safe for those with gluten sensitivities.

Cranberry Walnut Quinoa Salad Recipe

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★★★★★

4.8 from 135 reviews

A vibrant, nutrient-packed Cranberry Walnut Quinoa Salad combining fluffy quinoa with sweet dried cranberries, crunchy walnuts, fresh red onion, parsley, and optional feta cheese, all tossed in a tangy olive oil and apple cider vinegar dressing. Perfect as a light lunch or healthy side dish.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Grains & Nuts

• 1 cup quinoa
• 1/2 cup walnuts, chopped

Produce

• 1 1/2 cups water
• 1/2 cup dried cranberries
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped

Dairy

• 1/4 cup feta cheese (optional)

Dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Rinse Quinoa: Thoroughly rinse 1 cup of quinoa under cold running water to remove any bitterness from the natural coating called saponin.
2. Cook Quinoa: In a medium saucepan, combine rinsed quinoa with 1 1/2 cups of water. Bring the mixture to a boil over medium-high heat.
3. Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all water is absorbed and the quinoa is fluffy.
4. Cool Quinoa: Remove the pan from heat and let the quinoa cool to room temperature to avoid wilting the fresh ingredients later.
5. Combine Salad Ingredients: In a large bowl, mix the cooled quinoa with 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1/4 cup diced red onion, 1/4 cup chopped parsley, and 1/4 cup feta cheese if using.
6. Prepare Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt, and pepper to taste until well combined.
7. Toss Salad: Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.

Notes

• This salad can be made ahead and stored in the refrigerator for up to 3 days to allow flavors to meld.
• Add feta cheese just before serving to maintain its fresh texture and flavor.
• For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
• Fresh cranberries can be used instead of dried; consider adding a touch of sweetener in the dressing to balance tartness.
• You can customize the salad by adding vegetables like diced cucumber, bell pepper, or roasted sweet potato cubes.

Keywords: cranberry walnut quinoa salad, gluten free salad, healthy quinoa salad, vegetarian quinoa salad, easy quinoa recipe