Cranberry And Quinoa Salad Recipes

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CRANBERRY LENTIL AND QUINOA SALAD



Cranberry Lentil and Quinoa Salad image

A healthy, protein-packed salad.

Provided by CeliaBelia

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup dried lentils
2 bay leaves, divided
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

Steps:

  • Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  • Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  • Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  • Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 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

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 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

QUINOA CRANBERRY SALAD



Quinoa Cranberry Salad image

This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.

Provided by Melanie McDonald

Categories     Salad

Time 25m

Number Of Ingredients 9

1 cup / 170 g dry uncooked quinoa
2 cups / 480 mls water ((or 1 cup of water if you are using an Instant Pot))
4 large handfuls spinach (, shredded)
1 cup / 120 g dried cranberries
2 medium lemons (, zest and juice)
1 tablespoon / 15 mls maple syrup (, real maple syrup not pancake syrup. Agave can be used as an alternative.)
2 tablespoons / 30 mls extra virgin olive oil ((omit to make the recipe oil-free))
½ teaspoon freshly ground pepper (, plus more to taste)
½ teaspoon salt (, plus more to taste)

Steps:

  • Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
  • Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
  • Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
  • Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
  • Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
  • Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
  • Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
  • Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

Nutrition Facts : ServingSize 128 g (about 1/8th of the entire recipe), Calories 171 kcal, Carbohydrate 29 g, Protein 3.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 175 mg, Fiber 2.4 g, Sugar 15 g

CRANBERRY QUINOA SALAD



Cranberry Quinoa Salad image

Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it's the perfect refreshing side dish or main course! Ready in less than 30 minutes.

Provided by Erin Lives Whole

Categories     dinner

Time 30m

Number Of Ingredients 14

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

Steps:

  • Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
  • Add in veggie stock and turn on heat.
  • Bring to a rolling boil, then stir and turn the heat down to low and cover.
  • Cook for 15 minutes covered.
  • Turn off heat and let sit for about 5 minutes.
  • After 5 minutes, open lid and fluff with fork.
  • Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
  • Pour quinoa into bowl for cooling.
  • Assemble the dressing while you wait.
  • Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
  • Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
  • Add dressing on top and mix together!
  • Serve immediately or cold. This salad gets better the longer it sits in the fridge!
  • Enjoy.

Nutrition Facts : ServingSize 1/3 cup, Calories 205 calories, Sugar 9 g, Sodium 232.5 mg, Fat 12.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 21 g, Fiber 2.5 g, Protein 5 g, Cholesterol 8.3 mg

WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.

KALE SALAD WITH QUINOA AND CRANBERRIES



Kale Salad with Quinoa and Cranberries image

This hearty, fall Kale Salad with Quinoa and Cranberries is made even better by massaging the kale which helps break down the tough cell structure and gives the raw kale a softer texture and gentler flavor.

Provided by Gina

Categories     Dinner     Salad     Side Dish

Time 20m

Number Of Ingredients 12

1 large garlic clove (grated or finely minced)
1 small shallot (minced)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon pure maple syrup
Kosher salt to taste
Freshly ground black pepper to taste
1 bunch lacinato kale (center ribs removed, leaves finely chopped)
¼ cup sliced almonds
1 cup cooked quinoa
¼ cup dried cranberries
2 tablespoons grated or shaved Parmesan cheese

Steps:

  • Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
  • Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls-literally rub the leaves between your fingers-for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
  • Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
  • Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
  • Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.

Nutrition Facts : ServingSize 1 /4 of salad, Calories 226 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 2 mg, Sodium 149 mg, Fiber 3 g, Sugar 7 g

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