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Festive Cranberry Walnut Quinoa Salad

A vibrant and flavorful quinoa salad bursting with festive ingredients. Perfect for holidays and gatherings, it balances sweet, tart, and savory notes with delightful textures.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 2 cups veggie broth
  • 1/2 cup cranberries dried
  • 1/2 cup green scallion chopped
  • 3/4 cup slivered almonds chopped
  • 3/4 cup feta cheese crumbled
  • 1/2 cup parsley chopped fresh
  • 1/3 cup olive oil
  • 1/4 cup lemon juice fresh
  • 2 Tbsp. honey
  • 2 cloves garlic minced
  • 2 tsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Equipment

  • Fine mesh strainer
  • Medium saucepan
  • Small Bowl
  • Large Bowl

Method
 

Prepare the Quinoa
  1. Rinse your quinoa thoroughly in a fine-mesh strainer under cold running water to remove saponins and prevent a bitter taste. Transfer the rinsed quinoa to a medium saucepan.
Cook the Quinoa
  1. Add the 2 cups of vegetable broth to the saucepan with the quinoa. Place the saucepan over medium-high heat and bring the liquid to a rolling boil. Once boiling, give it a quick stir, then reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes.
Rest the Quinoa
  1. After 15 minutes of cooking, turn off the heat completely but keep the lid on. Let the quinoa sit undisturbed for 5 minutes to steam and finish cooking perfectly.
Fluff and Cool
  1. Remove the lid and gently fluff the quinoa with a fork. If any liquid remains, return the pot to low heat for a few more minutes until all liquid is absorbed. Transfer the cooked quinoa to a large bowl to cool completely. Allowing it to cool prevents the other ingredients from becoming soggy or wilting.
Make the Dressing
  1. While the quinoa is cooling, prepare the vinaigrette. In a separate small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
Assemble the Salad
  1. Once the quinoa has cooled to room temperature, add the dried cranberries, chopped green scallions, slivered almonds, crumbled feta cheese, and chopped fresh parsley to the bowl.
Dress and Toss
  1. Pour the prepared vinaigrette over the quinoa mixture. Gently toss everything together until all ingredients are evenly distributed and coated with the dressing.
Serve
  1. The Festive Cranberry Walnut Quinoa Salad can be served immediately at room temperature or chilled. For the best flavor, allow the salad to sit for at least 30 minutes (or even overnight) in the refrigerator for the flavors to meld beautifully.

Notes

For best results, toast the slivered almonds before adding them for enhanced flavor and crunch. Using quality vegetable broth to cook the quinoa adds an extra layer of savory flavor. Ensure fresh herbs like parsley and scallions are finely chopped for even distribution. Taste and adjust seasonings before serving, adding more salt, pepper, or lemon juice as needed. For a heartier meal, consider adding grilled chicken, shrimp, chickpeas, or lentils. Chilling the salad for at least 30 minutes before serving allows the flavors to meld beautifully.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.