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Quinoa Salad with Cranberries

Quinoa Salad with Cranberries is the perfect nutrient-packed side dish for weeknights, meal prep, and to add to your holiday table! This deliciously sweet and savory dish takes only 20 minutes to make and is naturally gluten-free and dairy-free.

quinoa salad with cranberries and pistachios in a white serving bowl

When it comes to healthy quinoa salads, the flavor and mix-in options are endless. The variety of vibrant flavors and textures in this zesty quinoa salad is insanely good. In each bite of fluffy quinoa, you also get a taste of spicy radicchio, juicy cranberries, and crunchy pistachios.

This recipe is from a class I took at William Sonoma, all about incorporating superfoods into your diet with quick and tasty recipes. I fell in love with this particular dish because it transforms bland quinoa into a colorful, flavorful, and nutritional powerhouse. Eating the rainbow never tasted so good.

Did you know that quinoa is a fantastic source of complete proteins?! It’s true! That said, this quinoa salad with cranberries is more than just a healthy side dish. It’s also a great gluten-free and dairy-free meal. Enjoy!

Why You’ll Love This Recipe

  • It’s a great way to incorporate quinoa into your diet. Plain quinoa can be bitter, but this preparation makes it SO good.
  • Quick and easy. It’s made with simple, healthy ingredients in just 20 minutes.
  • It’s naturally dairy-free and gluten-free.
  • It’s super flexible. You can swap ingredients in and out to your liking.

Ingredients You’ll Need

ingredients for cranberry quinoa salad on a wood board
  • Quinoa: Quinoa is a quick-cooking whole grain. It takes just 15 minutes to make a batch of light and fluffy quinoa. You can make it in advance or use leftover quinoa if you have any.
  • Chicken Broth + Water: The liquid to quinoa cooking ratio is 2 cups of liquid for every cup of quinoa. I like to cook quinoa in equal parts broth and water. It deepens the color and flavor. You can also use beef broth here or vegetable broth to make a vegan quinoa salad.
  • Radicchio: This is one of my favorite leafy veggies. It’s a beautiful shade of purple with a nice bitter-spicy bite and an excellent source of fiber and antioxidants. Shredded cabbage can be used as well.
  • Balsamic Vinegar: dresses the salad with rich and tangy flavor. For a slightly different taste, you could use red wine vinegar or champagne vinegar,but the sweetness of the balsamic is a nice flavor contrast to the bitterness of the radicchio. A sweet gourmet aged balsamic from an oil & vinegar shop is highly recommended for best flavor. Most grocery store balsamic vinegars aren’t as thick, sweet, and flavorful.
  • Extra Virgin Olive Oil: balances the balsamic vinegar and helps keep the quinoa moist and tender.
  • Dried Cranberries: Sweet and juicy dried cranberries pair perfectly with quinoa. Not to mention, they give this salad a festive holiday feel.
  • Pistachios: because every salad needs a little crunch and pistachios are delicious! Feel free to use any of your favorite chopped nuts here. They’re even better toasted!
  • Flat-leaf Parsley: brightens up all of the fresh ingredients.
  • Salt & Pepper: enhances every flavor and brings it all together.

How To Make This Zesty Quinoa Salad

Step 1: Rinse quinoa.

Measure out your quinoa and place it in a fine-mesh strainer. Rinse under cold water until the water runs clear. Drain well.

quinoa rinsed in a strainer

Step 2: Cook quinoa.

In a large saucepan over high heat, bring the water and stock to a boil. Add the quinoa, reduce the heat to low, cover and simmer until the grains are tender and the liquid is absorbed (about 15 minutes).

quinoa cooked in a saucepan

Cook 3: Cool quinoa.

Remove the saucepan from the heat and set it aside to cool to room temperature.

quinoa cooling in a metal bowl

Step 4: Toss salad and serve.

Add the cooled quinoa, radicchio, balsamic vinegar, EVOO, dried cranberries, pistachios, and parsley in a large bowl. Toss to combine and season to taste with salt and pepper. Serve warm or at room temperature. Enjoy!

quinoa salad mixed in a large metal bowl

Recipe Tips

  • Always rinse your quinoa. The natural coating on quinoa grains has a bitter, soapy taste. A good rinse gets rid of that unpleasant flavor.
  • Be sure to let the quinoa cool to room temperature before tossing it with the remaining ingredients to keep the mix-ins fresh and crisp.
  • You can cook the quinoa 1 to 2 days in advance and store it in the fridge until you’re ready to assemble the rest of the dish.
  • It would be best if you used dried cranberries. Fresh cranberries are too tart and sour.
quinoa salad served in a white bowl with a peppermill behind it

Variations

There’s no wrong way to make this quinoa salad your own. Feel free to switch up the veggies, dried fruit, and nuts. Here are a few yummy ideas:

How To Serve Quinoa Salad with Cranberries

This quinoa salad is a satisfying meal on its own. You can also serve it as a delicious side dish with protein. As a light and tasty side salad, quinoa salad with cranberries pairs perfectly with:

Looking for more quinoa salads? Check out Mediterranean Quinoa Salad.

Storing & Freezing

Storing: Store leftovers in an airtight container in the fridge for up to 5 days. This salad is great enjoyed cold or warmed through in the microwave.

Freezing: While I do not recommend freezing quinoa salad, you can freeze cooked quinoa for up to 3 months. Thaw the quinoa in the refrigerator overnight and then toss with the toppings and mix-ins before serving.

Recipe FAQ

Can quinoa be cooked without soaking?

Soaking quinoa can break down the grains and turn them to mush. All you need to do to prepare quinoa is rinse it under cold running water.

Do I eat this zesty quinoa salad hot or cold?

This dish is best served cold or at room temperature, but you can microwave it a bit to take the chill off if you prefer.

Can fresh cranberries be substituted for dried cranberries in salads?

Technically, yes -but I do not recommend it. Fresh cranberries are very tart and sour. Dried cranberries are juicy, sweet, and a much better choice for salads.

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quinoa salad with cranberries in a serving bowl surrounded by fresh parsley
close up of quinoa salad in a white bowl

Quinoa Salad with Dried Cranberries

This delicious healthy quinoa salad recipe is full of flavor and texture with a sweet and savory flavor profile. Makes a great side dish!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 206kcal
Author: Amee

Ingredients

  • 1 cup dry quinoa
  • 1 cup water
  • 1 cup chicken broth you can also use beef, or vegetable broth for a vegan option
  • 1 small head radicchio cored and thinly sliced
  • 1/4 cup balsamic vinegar good quality balsamic recommended
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup dried cranberries
  • 1/4 cup pistachios chopped
  • 3 tbsp fresh flat-leaf parsley chopped
  • 1/2 tsp salt
  • Fresh ground pepper to taste

Instructions

  • Rinse the quinoa in a fine mesh strainer under cold water.
  • In a saucepan over high heat, bring the water and stock to a boil.
  • Add quinoa and reduce heat to low.
  • Cover and simmer until grains are tender and liquid is absorbed, about 15 minutes.
  • Set aside and allow to cool.
  • Transfer quinoa to a large bowl and add all other ingredients.
  • Toss to mix and season with salt and pepper.
  • Serve warm or room temperature.
  • Store in the refrigerator.

Notes

  • Always rinse your quinoa. The natural coating on quinoa grains has a bitter, soapy taste. A good rinse gets rid of that unpleasant flavor.
  • Be sure to let the quinoa cool to room temperature before tossing it with the remaining ingredients to keep the mix-ins fresh and crisp.
  • You can cook the quinoa 1 to 2 days in advance and store it in the fridge until you’re ready to assemble the rest of the dish.
  • It would be best if you used dried cranberries. Fresh cranberries are too tart and sour.

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!

*Published January 10, 2012. Updated December 8, 2021.

Amee Livingston
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5 from 2 votes (2 ratings without comment)

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