Bright, fresh, and beautifully festive, this cranberry quinoa salad would feel at home on any holiday table, yet is simple enough to serve as a weeknight lunch. A healthy, flavorful option that combines a delicious and divine blend of flavors and textures.
Why We Love This Cranberry Quinoa Salad
This quick salad has been a tradition in our house for many years. It’s perfect for eating around the holidays, but we actually love eating it all year long. I often find myself sneaking a small bowl for a quick snack or light lunch.
Vegan or not, this is a healthy, flavorful option that brings together fluffy quinoa, sweet-and-sour cranberries, creamy feta cheese, crunchy toasted pecans, and a sunny citrus dressing that ties it all together.
Flavors for the Holidays: Cranberries + oranges = instant festive magic.
Naturally Nutritious: Protein-rich quinoa, heart-healthy nuts, and fruit additions.
Customizable based on allergies or preferences: You can make it vegan, nut-free, dairy-free or kid-friendly in just seconds.
Ahead favorites: It tastes even better after it cools.
It’s vibrant, nutritious, and made with ingredients that even kids can recognize and enjoy. And it holds up sure Stored in the refrigerator, they’re perfect for parties, meal prep, or taking to a potluck. really I hope your dish disappears.
Tips for Success:
- Rinse the quinoa To remove bitterness before cooking.
- Toast the Pecans—Makes a big difference in taste and crunchiness.
- Let the quinoa cool completely. To prevent the feta from melting or the vegetables from steaming.
- Double the dressing If you prefer a salad with a more citrusy flavor.
replace + transform:
Make it vegan
Swap the feta for vegan feta or omit it completely.
Try making it without nuts
Replace pecans with roasted pumpkin seeds or sunflower seeds.
Make it sweeter
Add chopped apple, pear or tangerine slices.
more securely
Add chickpeas, roasted sweet potatoes, or chopped kale.
convert grains
Can be used with farro, couscous or brown rice.
More festive side dish recipes:
Cranberry Quinoa Salad
This Cranberry Quinoa Salad is a bright, festive, and healthy holiday food. Perfect for potlucks, meal prep, and vegan gatherings!
Serving Size: 6
Citrus Dressing
- 1/4 cup freshly squeezed orange juice
- 2 tablespoon olive oil
- 1 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked pepper
- 2 teaspoon mild coarse mustard
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Cooking Quinoa: Bring water or broth to a boil in a medium saucepan. Stir in the quinoa, reduce heat to low, cover and simmer for 15 to 20 minutes or until liquid is absorbed. Turn off the heat, let it sit for 5 minutes, and then whip it with a fork. Let cool completely. Chilling helps the salad maintain its texture.
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Assemble the salad: In a large bowl, combine cooled quinoa with pecans, feta cheese, green onions, cranberries, and orange zest.
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Wear: Mix all citrus dressing ingredients until smooth. Drizzle over salad and toss lightly to coat.
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Chill + Serve:Cover and refrigerate until ready to serve. The flavor deepens beautifully over time.
