Name: Cranberry Almond Quinoa Salad for Vibrant Summer Meals
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 cup quinoa (rinsed); ½ cup dried cranberries (can substitute with raisins); ½ cup sliced almonds (toasted for deeper flavor); 2 cups fresh spinach (can substitute with kale); ½ cup feta cheese (can omit for dairy-free option); 3 tablespoons olive oil (can substitute with avocado oil); 2 tablespoons fresh lemon juice (can substitute with lime juice); to taste salt; to taste pepper

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As I stood in my kitchen, the enticing aroma of toasted almonds mixed with the bright scent of fresh lemon filled the air, instantly lifting my spirits. That’s when I proudly decided to whip up my beloved Cranberry Almond Quinoa Salad—an easy, gluten-free dish that’s not just a feast for the eyes but is also packed with nutrients. The vibrant tartness of dried cranberries mingling with the crunch of almonds and fluffy quinoa creates a delightful texture that everyone will love. This salad isn’t just quick to make; it’s a potluck hero and perfect for meal prepping, ensuring that you have something healthy and satisfying ready for any occasion. Ready to add a splash of color and nourishment to your table? Let’s dive into how to create this delicious salad that’s sure to become a staple in your kitchen!

Why is this salad a must-try?

Nutrient-Packed: This Cranberry Almond Quinoa Salad is a powerhouse of vitamins, minerals, and healthy fats, making it a nutritious choice for anyone looking to elevate their meals.
Versatile Ingredients: With easy substitutions like swapping feta for avocado or mixing in roasted vegetables, you can customize this dish to match your taste and dietary needs.
Effortless Preparation: Whipping up this colorful salad requires minimal cooking skills—perfect for busy weeknights or potlucks!
Crowd-Pleasing Flavor: The delightful balance of tart cranberries, creamy feta, and crunchy almond adds unexpected layers of flavor that impress even the pickiest eaters.
Make-Ahead Friendly: This salad keeps well in the fridge—making it ideal for meal prep or a fresh side dish for gatherings, just like my Peach Feta Salad.
Eye-Catching Presentation: The vibrant colors of the ingredients create a striking dish that stands out on any table, encouraging everyone to indulge.

Cranberry Almond Quinoa Salad Ingredients

For the Salad
• Quinoa – Provides a nutty base and protein; remember to rinse it before cooking to remove bitterness.
• Dried Cranberries – Adds a burst of sweetness and tartness; can be substituted with raisins or chopped dried apples for a delightful twist.
• Sliced Almonds – Contributes a wonderful crunch; consider using walnuts or pecans for a different flavor profile.
• Fresh Spinach – Offers a mild flavor and bright color; substitute with kale for a heartier salad.
• Feta Cheese – Adds creaminess and a salty kick; omit for a dairy-free option or replace with avocado for a healthy alternative.

For the Dressing
• Olive Oil – Acts as the rich dressing base; avocado oil can be a great alternative for a unique taste.
• Lemon Juice – Provides zesty acidity to brighten flavors; lime juice works well as a substitute.
• Salt and Pepper – Essential for seasoning, these ingredients enhance the overall taste of the Cranberry Almond Quinoa Salad.

Feel free to experiment with these ingredients to create your perfect salad!

Step‑by‑Step Instructions for Cranberry Almond Quinoa Salad

Step 1: Cook the Quinoa
Begin by rinsing 1 cup of quinoa under cold water in a fine mesh strainer to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let it cool while you prepare the other ingredients.

Step 2: Prepare Add-Ins
In a mixing bowl, add ½ cup of dried cranberries and ½ cup of sliced almonds. If you prefer a deeper flavor, consider toasting the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Once toasted, allow the almonds to cool slightly, then combine them with the cranberries for the vibrant flavors in your Cranberry Almond Quinoa Salad.

Step 3: Assemble Greens
Take a large salad bowl and add 2 cups of fresh spinach leaves. Crumble in ½ cup of feta cheese on top, allowing the cheese to distribute evenly among the greens. The spinach provides a lovely base for your salad, and the feta will add a creamy, salty element that complements the sweet and tart cranberries beautifully.

Step 4: Make Dressing
In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of fresh lemon juice until well combined. This dressing will bring all the flavors of your Cranberry Almond Quinoa Salad together. Pour the dressing over the spinach and feta mixture, tossing gently to coat the greens while keeping them vibrant and fresh.

Step 5: Combine Ingredients
Now, fold in the cooked and cooled quinoa along with the cranberry-almond mixture into the bowl with the greens. Gently stir to combine all ingredients evenly, ensuring that the quinoa and add-ins are well distributed. This step allows every bite to be packed with flavor and texture, making your salad even more delightful.

Step 6: Serve
Transfer the assembled Cranberry Almond Quinoa Salad to serving bowls or plates. For an added touch of presentation, consider garnishing with additional cranberries or almonds. You can serve it immediately for a refreshing meal, or refrigerate it for up to an hour to let the flavors meld beautifully before serving.

How to Store and Freeze Cranberry Almond Quinoa Salad

Fridge: Store the salad in an airtight container for up to 3 days. Stir well before serving to refresh flavors, and no need to reheat!

Freezer: It’s not recommended to freeze this salad as the texture of the quinoa and greens may change after thawing.

Room Temperature: Enjoy your Cranberry Almond Quinoa Salad right after preparing it. If left out, consume within 2 hours for safety.

Reheating: If you prefer serving it warm, gently warm the quinoa separately and mix it back in with fresh ingredients just before serving.

Expert Tips for Cranberry Almond Quinoa Salad

Rinse Quinoa: Always rinse quinoa before cooking to eliminate its natural bitterness, ensuring a pleasant taste in your salad.
Let it Chill: For the best flavor, allow the assembled salad to sit in the fridge for at least an hour; this enhances the meld of flavors beautifully.
Toss Greens Separately: Keep delicate greens like spinach separate until just before serving; it preserves their crispness and vibrant color.
Adjust Sweetness: If you’re not a fan of the tartness, feel free to add a little honey or maple syrup to your dressing for a touch of sweetness.
Experiment with Ingredients: Don’t be afraid to swap ingredients based on your preferences—like adding chickpeas for extra protein or using different nuts in your Cranberry Almond Quinoa Salad.

What to Serve with Cranberry Almond Quinoa Salad

Elevate your dining experience with perfect pairings that enhance the flavors and textures of this delightful dish.

Creamy Hummus: The smooth, rich texture of hummus provides a fantastic contrast, making it an ideal appetizer to start your meal. Pair it with fresh vegetables for extra crunch.
Grilled Chicken Breast: Juicy, lightly seasoned chicken complements the salad beautifully, introducing a savory depth that rounds out your plate. It’s perfect for protein lovers!
Herbed Flatbread: Soft and flaky, this flatbread is perfect for scooping up the salad, adding a lovely chewy texture that pairs wonderfully with the crunchy almonds.
Roasted Vegetables: Caramelized and slightly sweet, roasted vegetables like bell peppers and zucchini add both warmth and a delightful earthy flavor, balancing the tartness of the salad.
Sparkling Lemonade: This refreshing drink brings a bright, zesty taste that enhances the citrus notes of the salad’s dressing, making each sip a joyful complement.
Lemon Sorbet: Light and tangy, this dessert serves as a refreshing palate cleanser post-meal, perfectly mirroring the flavors of the salad while providing a delightful finish.

Cranberry Almond Quinoa Salad Variations

Feel free to get creative with your Cranberry Almond Quinoa Salad by exploring these delightful variations!

Nut-Free: Replace almonds with sunflower seeds for crunch without the nuts. This keeps it allergen-friendly while adding a nutty flavor.
Roasted Veggies: Toss in roasted sweet potatoes or bell peppers to enhance the texture and add warmth. It’s a fantastic way to transform the salad into a comforting dish.
Greek Twist: Add black olives and swap feta with crumbled goat cheese for a Mediterranean vibe. This variation is a delightful departure that enhances the flavor profile beautifully.
Fruit Fusion: Mix in diced apples or juicy orange segments for a refreshing sweetness. Their vibrant colors will brighten the salad and surprise your taste buds!
Spicy Kick: Sprinkle in some red pepper flakes or finely chopped jalapeños to awaken your palate. Adjust the heat to your comfort level, and let the warmth elevate your dish.
Chickpea Power: Incorporate a can of rinsed chickpeas for an extra protein boost. This makes the salad even heftier and satisfying, making it a great meal prep option.
Dairy-Free Delight: Omit feta and toss in creamy avocado for richness. This swap keeps the salad wonderfully creamy while staying dairy-free.

Enjoy crafting your perfect version of this salad! If you’re looking for other flavors to pair with your meals, consider trying my Bacon Pasta Salad or a refreshing Winter Fruit Salad for a delightful change of pace.

Make Ahead Options

These Cranberry Almond Quinoa Salad is perfect for busy home cooks looking to save time during the week! You can prepare the quinoa and allow it to cool up to 24 hours in advance; simply refrigerate it in an airtight container. Additionally, you can mix the dried cranberries and sliced almonds together for easy assembly later. As for the greens, wash and store the spinach separately to keep it fresh and crisp. When you are ready to serve, just whisk the dressing, combine all the ingredients in a bowl, and enjoy a vibrant, delicious meal that tastes just as good as fresh!

Cranberry Almond Quinoa Salad Recipe FAQs

What kind of quinoa should I use, and how do I prepare it?
I recommend using either white or red quinoa for this salad; both varieties offer a slightly nutty flavor. It’s essential to rinse the quinoa under cold water in a fine mesh strainer for about 1-2 minutes to remove its natural bitterness, ensuring a delicious taste in your Cranberry Almond Quinoa Salad. After rinsing, use a 2:1 water-to-quinoa ratio—boil the water, add the quinoa, cover, and simmer on low for 15 minutes until cooked. Fluff it with a fork and let it cool before adding it to the salad.

How long can I store the Cranberry Almond Quinoa Salad in the fridge?
You can store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving to refresh flavors; there’s no need to reheat it since it’s a delightful cold dish!

Can I freeze Cranberry Almond Quinoa Salad?
While it’s best to enjoy this salad fresh, you can freeze the cooked quinoa separately for future salads. To do this, allow the quinoa to cool, then place it in an airtight freezer bag or container, ensuring all air is removed. It will keep well for up to 3 months. However, I don’t recommend freezing the whole salad; once thawed, the greens and other ingredients may change texture.

What should I do if my quinoa is mushy or undercooked?
Ooops! If your quinoa turns out mushy, it may have been overcooked or had too much water. Always measure the water carefully. If undercooked, simply add a couple of tablespoons of water to the pot and continue cooking on low heat, covered, for another few minutes until it absorbs the remaining liquid. Remember, proper rinsing helps minimize stickiness too!

Is this salad suitable for those with nut allergies?
Absolutely! If someone has a nut allergy, you can easily omit the sliced almonds and consider substituting them with seeds, such as pumpkin or sunflower seeds, to still get that crunch. Just be sure to check all ingredient labels for potential cross-contamination. This Cranberry Almond Quinoa Salad is versatile enough to accommodate dietary preferences—feel free to customize it!