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Cranberry Quinoa Salad

A bright and cheerful quinoa salad featuring cranberries, sunflower seeds, and a tangy dressing, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 357
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup dry quinoa Rinse well if recommended on the package.
  • 1.5 cups chicken or vegetable broth Use chicken broth for richer flavor or vegetable broth for a vegetarian version.
  • 2 tablespoons fresh lemon juice Adds acidity to balance flavors.
  • 2 tablespoons honey Can be replaced with maple syrup.
  • 2 tablespoons extra-virgin olive oil For dressing.
  • 0.25 teaspoon salt Adjust to taste.
Mix-ins
  • 1 tablespoon finely chopped fresh parsley Or substitute with cilantro or dill.
  • 2 each scallions, finely chopped About 1/4 cup total.
  • 2 tablespoons finely chopped red bell pepper Can substitute with celery or cucumber.
  • 0.25 cup roasted sunflower seeds Can be replaced with chopped nuts.
  • 0.5 cup dried cranberries Golden raisins or dried cherries are good alternatives.

Method
 

Preparation
  1. Cook the quinoa in the broth following the package directions. Once it is tender and the liquid is absorbed, remove it from the heat and set it aside to cool.
  2. In a small bowl, whisk together the lemon juice, honey, olive oil, and salt.
  3. In a large bowl, combine the cooled quinoa, parsley, scallions, red bell pepper, sunflower seeds, and dried cranberries. Pour the dressing over and toss to coat.
Serving
  1. Serve the salad at room temperature or chilled, based on preference.
Storage
  1. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For optimal flavor, let the salad sit for a short while in the fridge before serving. Adjust seasoning as necessary before serving.