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To make a tasty Cranberry Almond Quinoa Salad, you need the following ingredients: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup fresh or dried cranberries - 1/2 cup sliced almonds, toasted - 1/2 cup diced cucumber - 1/4 cup chopped red onion - 1/4 cup feta cheese (optional) - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon honey or maple syrup - Salt and pepper to taste If you want to change things up, here are some easy swaps: - Use quinoa blends or bulgur instead of quinoa. - Swap dried cranberries for raisins or chopped dates. - Replace sliced almonds with walnuts or pecans. - Use lemon juice instead of apple cider vinegar. - Try agave syrup or brown sugar instead of honey. This salad is not only delicious but also packed with nutrients: - Quinoa: High in protein and fiber, quinoa helps keep you full longer. - Cranberries: These berries are rich in antioxidants and can boost your immune system. - Almonds: They provide healthy fats and vitamin E, great for your skin. - Cucumber: Low in calories, cucumbers add hydration and crunch to the salad. - Parsley: This herb is full of vitamins and adds flavor with few calories. With these ingredients, you create a healthy dish that is easy to make and fun to eat. {{ingredient_image_1}} To start, rinse 1 cup of quinoa in a fine mesh strainer. Rinsing helps remove the bitter coating called saponin. Next, in a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring the pot to a boil over medium heat. Once it boils, lower the heat, cover it, and let it simmer for about 15 minutes. After that time, all the liquid should be absorbed. Remove the pot from heat and let it sit for 5 minutes. This resting time helps the quinoa fluff up. Finally, use a fork to fluff the quinoa and let it cool to room temperature. In a large mixing bowl, add the cooled quinoa. Then, throw in 1 cup of cranberries, 1/2 cup of toasted almonds, 1/2 cup of diced cucumber, and 1/4 cup of chopped red onion. If you like, add 1/4 cup of feta cheese for a creamy touch. Don't forget to mix in 1/4 cup of fresh parsley for a pop of color and flavor. Use a large spoon to gently combine all the ingredients. This step is key for an even mix of flavors in every bite. Now, let's make the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey or maple syrup. Add a pinch of salt and pepper to taste. This dressing balances the sweetness of the cranberries and the crunch of the almonds. Once the dressing is ready, pour it over the salad. Toss gently to make sure every ingredient gets coated. After mixing, let the salad sit for at least 15 minutes. This helps the flavors blend and makes it even tastier. To cook fluffy quinoa, start with rinsed quinoa. Rinsing removes bitter saponins. Use a medium saucepan and add quinoa and water or broth. Bring it to a boil over high heat. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. When the liquid is gone, remove it from heat. Let it sit covered for five minutes. This step helps make the quinoa fluffy. Finally, fluff it with a fork and let it cool. Toasting almonds adds a nice crunch and flavor. Start by slicing the almonds if they aren’t sliced already. Heat a dry skillet over medium heat. Once hot, add the almonds to the skillet. Stir them often to prevent burning. Toast for about 3 to 5 minutes, until they turn golden brown and smell nutty. Remove the almonds from the heat right away. Let them cool before adding them to the salad. You can add more flavor to your salad with simple add-ins. Try adding diced apples for sweetness or bell peppers for crunch. Chopped herbs like mint or basil also work well. For added protein, consider chickpeas or grilled chicken. You can even add citrus juice for a zesty twist. Get creative! Mixing and matching your favorite ingredients makes this salad personal and fun. Pro Tips Perfectly Cooked Quinoa: Ensure you rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Add Flavor to Quinoa: For a more flavorful base, consider cooking the quinoa in vegetable broth instead of water. Toast Your Nuts: Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor and crunchiness. Let It Chill: Allow the salad to sit for at least 15 minutes after mixing to let the flavors meld together for a more delicious experience. {{image_2}} You can easily make this salad vegan. Just skip the feta cheese. You can use more nuts or seeds for extra crunch. Try adding sunflower seeds or pumpkin seeds. They add great flavor and texture. If you want creaminess, mash up some avocado. It pairs well with cranberries and almonds. This recipe is naturally gluten-free. Quinoa is a great substitute for grains like wheat. Just ensure your vegetable broth is gluten-free as well. Check the labels for safety. You can also swap in other gluten-free grains, like millet or rice, for variety. You can change this recipe with the seasons. In spring, add fresh peas for a crisp bite. In summer, try diced bell peppers for color and crunch. In fall, roasted sweet potatoes make it hearty and warm. In winter, consider using pomegranate seeds for a festive touch. Each swap brings new flavors and keeps the salad fresh. To keep your cranberry almond quinoa salad fresh, store it in the fridge. Place it in an airtight container. This keeps moisture in and prevents odors from other foods. Leftovers can last up to three days. I suggest using glass containers for storage. Glass is safe and won't stain. You can also use BPA-free plastic containers. Just make sure they seal well. For meal prep, divide the salad into single servings. This makes it easy to grab and go. Keep the dressing separate until serving. This helps keep the salad fresh and crisp. If you want to enjoy it later, store the salad and dressing in different containers. You can make this salad ahead of time. Cook the quinoa and let it cool. Combine all the ingredients in a bowl. Mix the dressing in a separate bowl. Don’t add the dressing until you are ready to serve. This keeps the salad fresh and tasty. You can store it in the fridge for up to three days. Yes, you can use other dried fruits. Some great options are raisins, apricots, or dates. They all add sweetness and flavor. Just chop them into small pieces before adding them to the salad. This way, they mix well with the quinoa and other ingredients. This salad pairs well with many dishes. It goes great with grilled chicken or fish. You can also serve it with a light soup for a full meal. It is delicious with crusty bread or a fresh baguette, too. The flavors complement each other nicely. This blog covered how to create a tasty Cranberry Almond Quinoa Salad. You learned about the key ingredients, their benefits, and how to cook quinoa perfectly. We shared useful tips on adding flavor and offered variations for vegan and gluten-free diets. Proper storage helps keep your salad fresh for days. Try this salad for a healthy meal. Enjoy all the flavors and benefits it offers!

Cranberry Almond Quinoa Salad

A refreshing and nutritious salad featuring quinoa, cranberries, and almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup fresh or dried cranberries
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed.
  • Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
  • In a large mixing bowl, combine the cooled quinoa, cranberries, toasted almonds, cucumber, red onion, feta cheese (if using), and parsley.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper.
  • Pour the dressing over the salad and toss gently to combine all ingredients well.
  • Taste and adjust seasoning as needed.
  • Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Notes

Let the salad sit for at least 15 minutes to allow the flavors to meld.
Keyword almonds, cranberries, quinoa, salad