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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!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 206kcal
Author Amee


  • 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
  • ¼ cup balsamic vinegar good quality balsamic recommended
  • 2 tablespoon extra-virgin olive oil
  • ¼ cup dried cranberries
  • ¼ cup pistachios chopped
  • 3 tablespoon fresh flat-leaf parsley chopped
  • ½ teaspoon salt
  • Fresh ground pepper to taste


  • 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.


  • 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.


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