There’s something incredibly heartwarming about a dish that brings together the richness of fall flavors in a fresh, vibrant salad. Our Quinoa and Cranberry Salad is not just a feast for the taste buds but also for the eyes. Imagine a festive table setting adorned with autumn-themed napkins, glimmering candles, and the unmistakable warmth of the holiday season. This salad is perfect for family gatherings, adding a touch of creativity and wholesome goodness to your celebrations.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup dried cranberries
- 1/4 cup slivered almonds, toasted
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh parsley
- 1/4 cup orange juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- In a medium saucepan, bring water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Let it cool completely.
- While the quinoa is cooling, prepare the dressing by whisking together the orange juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
- Once the quinoa is cool, add the dried cranberries, toasted slivered almonds, red onion, and parsley to the bowl. Gently toss to combine.
- Pour the dressing over the salad and toss until all ingredients are well coated. Adjust seasoning with salt and pepper, if needed.
- Serve immediately or refrigerate for up to 24 hours before serving.
Helpful Tips
For a nuttier flavor, consider using toasted pecans or walnuts instead of almonds. If you prefer a more substantial salad, add some crumbled feta cheese or diced avocado. To save time, you can cook the quinoa in advance and store it in the fridge until you’re ready to assemble the salad.
Storage Instructions
This salad can be stored in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate and toss just before serving.
Pairings
This Quinoa and Cranberry Salad pairs beautifully with grilled chicken or roasted turkey. For a vegetarian option, serve it alongside a hearty vegetable soup. A glass of chilled white wine or a warm cup of spiced apple cider would complete the meal perfectly.
We hope this Quinoa and Cranberry Salad sparks joy and togetherness in your kitchen and around your dining table. We would love to see your creations – share them with us on Instagram using #ZynahzRecipes or tag @Zynahz! Don’t forget to leave your feedback on our website at www.zynahz.com. If you haven’t already, subscribe to our newsletter for the latest recipes and follow us on social media for more inspiration!
