Cranberry Almond Quinoa Salad Recipes

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QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES



Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  • Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

CRANBERRY AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.

Provided by Alison

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 ½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoons curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
salt and ground black pepper to taste

Steps:

  • Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
  • Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

LEMON CRANBERRY QUINOA SALAD



Lemon Cranberry Quinoa Salad image

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
3/4 teaspoon salt
SALAD:
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1 cup chopped peeled jicama or tart apple
1 cup chopped seeded cucumber
3/4 cup dried cranberries
1/2 cup minced fresh parsley
1 green onion, thinly sliced
1 cup cubed avocado

Steps:

  • For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD



Gluten-Free Cranberry-Almond Quinoa Salad image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.

Provided by Turner Broadcasting

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallion, sliced into 1/4-inch rings
3/4 cup sliced blanched almond
3 tablespoons fresh mint leaves, cut into chiffonade

Steps:

  • For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
  • For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
  • Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

Nutrition Facts : Calories 454.5, Fat 30.4, SaturatedFat 3.2, Sodium 303, Carbohydrate 36.9, Fiber 7, Sugar 3.2, Protein 12.4

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD



Gluten-Free Cranberry-Almond Quinoa Salad image

This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallions, sliced into 1/4-inch rings
3/4 cup sliced, blanched almonds
3 tablespoons fresh mint leaves, cut into chiffonade

Steps:

  • For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
  • For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
  • Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

CRANBERRY ALMOND QUINOA (OR COUSCOUS) SALAD



Cranberry Almond Quinoa (Or Couscous) Salad image

I got the original recipe from the TV show "Weighing In." I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed.

Provided by MarissaB

Categories     Grains

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup quinoa (may substitute couscous)
1 cup dried cranberries (also try dried blueberries, or dried cherries, or a combination)
1 cup frozen green beans, defrosted (may use fresh)
1/4 cup almonds, chopped (may also use pecans, walnuts, or a combination)
1/4 cup green onion, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.).
  • In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.
  • In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa/couscous mixture. Toss until well blended. Season with salt and pepper, to taste.
  • Chill in the refrigerator for at least 30 minutes before serving.

Nutrition Facts : Calories 188.2, Fat 8.1, SaturatedFat 0.9, Sodium 222.7, Carbohydrate 25, Fiber 3.9, Sugar 1.3, Protein 5.6

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