20 Delicious Quinoa Salad Recipes with Dried Cranberries Healthy

Are you ready to elevate your salad game with a burst of flavor and nutrition? Quinoa and dried cranberries are a match made in healthy-eating heaven, offering a perfect blend of hearty texture and sweet-tart goodness. Whether you’re meal prepping for the week or craving a vibrant side dish, these 20 delicious recipes will inspire you to whip up something wholesome and satisfying. Let’s dive in!

Mediterranean Quinoa Salad with Dried Cranberries and Feta

Perfect for meal prep or a quick lunch, this Mediterranean quinoa salad packs bright flavors and satisfying textures. Toss it together in minutes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A big handful of baby spinach, chopped
• 1/2 cup crumbled feta
• 1/3 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• A couple of tbsp olive oil
• A splash of lemon juice
• 1 tsp dried oregano
• Salt and pepper (just a pinch of each)

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes, then fluff with a fork.
4. While quinoa cooks, toast almonds in a dry skillet over medium heat for 3-4 minutes, shaking often, until golden.
5. In a large bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
6. Add cooked quinoa, spinach, cranberries, and feta to the bowl. Toss gently to coat.
7. Top with toasted almonds right before serving. Tip: For extra crunch, add almonds last to keep them crisp.

Fluffy quinoa contrasts with chewy cranberries and creamy feta for a balanced bite. Serve chilled or at room temperature—great stuffed into pita or over greens.

Spinach and Quinoa Salad with Dried Cranberries and Almonds

Lunch just got easier with this hearty spinach and quinoa salad—packed with crunch, sweetness, and protein. It’s a no-fuss meal that’s ready in under 30 minutes.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– 4 cups fresh spinach, roughly chopped
– 1/2 cup dried cranberries
– 1/3 cup sliced almonds, toasted
– 2 tbsp olive oil
– 1 tbsp lemon juice
– A pinch of salt
– A crack of black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
2. In a medium pot, combine quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork. (Tip: Let it sit covered for 5 minutes off heat for extra fluffiness.)
4. While quinoa cooks, toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden. Set aside.
5. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt, and a crack of black pepper.
6. Add cooked quinoa, 4 cups chopped spinach, 1/2 cup dried cranberries, and toasted almonds to the bowl. Toss gently to combine. (Tip: Massage the spinach lightly with your hands to soften it slightly.)
7. Serve immediately or chill for 10 minutes to let flavors meld. (Tip: Add a sprinkle of feta for extra tang.)

Every bite balances earthy quinoa, crisp spinach, and sweet-tart cranberries. Try it stuffed in a wrap or topped with grilled chicken for extra protein.

Citrus Quinoa Salad with Dried Cranberries and Avocado

Only a few dishes balance freshness and heartiness like this quinoa salad. Packed with bright citrus and creamy avocado, it’s a year-round favorite.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A big handful of dried cranberries
• 1 ripe avocado, diced
• A couple of oranges, zested and juiced
• A splash of olive oil
• A pinch of salt

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes to fluff up.
4. While quinoa cooks, zest and juice the oranges—you’ll need about 1/4 cup juice.
5. In a large bowl, whisk together orange juice, zest, olive oil, and salt.
6. Fold in cooked quinoa, cranberries, and avocado gently to avoid mashing. Tip: Add avocado last to keep it fresh.
7. Chill for 10 minutes to let flavors meld. Tip: Serve slightly cool for the best texture.

Hearty quinoa contrasts with juicy cranberries and creamy avocado. Try it stuffed in a pita or over greens for extra crunch.

Roasted Vegetable Quinoa Salad with Dried Cranberries

Unbelievably simple yet packed with flavor, this roasted vegetable quinoa salad is a weeknight lifesaver. Toss in dried cranberries for a sweet-tart punch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• a couple of cups of chopped veggies (zucchini, bell peppers, red onion)
• a glug of olive oil
• a pinch of salt and pepper
• a handful of dried cranberries
• a splash of lemon juice
• a sprinkle of fresh parsley

Instructions

1. Preheat oven to 400°F.
2. Toss chopped veggies with a glug of olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes until edges are crispy and caramelized. Tip: Don’t overcrowd the pan—space ensures even roasting.
4. While veggies roast, rinse quinoa under cold water in a fine-mesh strainer.
5. In a saucepan, bring 2 cups water and quinoa to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Fluff with a fork to avoid clumping.
7. Let quinoa cool slightly, then toss with roasted veggies in a large bowl.
8. Add dried cranberries, a splash of lemon juice, and a sprinkle of parsley. Tip: Let it sit for 10 minutes to let flavors meld.

You’ll love the contrast of tender quinoa, crispy veggies, and chewy cranberries. Serve it warm or cold—it’s equally delicious stuffed into a pita or piled on greens.

Apple Walnut Quinoa Salad with Dried Cranberries

Crunchy, sweet, and packed with texture, this salad balances hearty quinoa with crisp apples and toasted walnuts. Dried cranberries add a tangy pop, making it a versatile side or light lunch.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– 1 large apple, diced (leave skin on for crunch)
– 1/2 cup walnuts, roughly chopped
– 1/3 cup dried cranberries
– A big handful of baby spinach
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– A pinch of salt

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes (no peeking—steam escapes!).
3. While quinoa cooks, toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Tip: They burn fast, so stay close.
4. Fluff quinoa with a fork, then spread on a baking sheet to cool for 10 minutes (prevents sogginess).
5. In a large bowl, whisk olive oil, apple cider vinegar, and salt.
6. Add cooled quinoa, apple, walnuts, cranberries, and spinach to the bowl. Toss gently to coat.
7. Serve immediately or chill for 30 minutes to let flavors meld. Tip: Add a squeeze of lemon if you prefer extra brightness.
Makes a satisfying meal with contrasting textures—creamy quinoa, juicy apples, and crunchy walnuts. Try stuffing it into a wrap with grilled chicken for a heartier twist.

Quinoa Salad with Dried Cranberries and Goat Cheese

Whip up this quinoa salad for a quick, nutrient-packed meal. It’s bright, tangy, and loaded with texture. Perfect for meal prep or a light lunch.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of baby spinach, chopped
– 1/3 cup dried cranberries
– 1/4 cup crumbled goat cheese
– 2 tbsp olive oil
– 1 tbsp lemon juice
– A pinch of salt
– A couple of cracks of black pepper

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
4. Spread cooked quinoa on a baking sheet to cool for 10 minutes—this prevents clumping.
5. In a large bowl, toss cooled quinoa with spinach, cranberries, and goat cheese.
6. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper.
7. Gently mix everything until evenly combined.
8. The salad is ready to serve immediately or chill for 30 minutes for deeper flavor.
Refreshingly crisp with pops of sweetness from cranberries and creamy goat cheese. Try stuffing it into a pita or serving over greens for extra crunch.

Curried Quinoa Salad with Dried Cranberries and Chickpeas

Filling yet light, this curried quinoa salad packs a punch of flavor with sweet cranberries and hearty chickpeas. Perfect for meal prep or a quick lunch.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– ½ cup dried cranberries
– ¼ cup olive oil
– 2 tbsp lemon juice
– 1 tbsp curry powder
– 1 tsp honey
– A pinch of salt
– A handful of chopped cilantro

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium pot, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
4. While quinoa cooks, whisk olive oil, lemon juice, curry powder, honey, and salt in a large bowl.
5. Add cooked quinoa, chickpeas, and cranberries to the bowl. Toss to coat evenly.
6. Let sit for 10 minutes to let flavors meld. Tip: Chill for a colder salad.
7. Stir in cilantro just before serving. Tip: Toast chickpeas for extra crunch.
8. Taste and adjust salt if needed. Tip: Add a splash of lime for brightness.

Unbelievably versatile, this salad balances creamy chickpeas with chewy cranberries and fluffy quinoa. Serve it over greens or stuffed in a pita for a hearty twist.

Quinoa Salad with Dried Cranberries and Pumpkin Seeds

Ready for a no-fuss, nutrient-packed salad? This quinoa dish balances sweet and savory with minimal effort. Perfect for meal prep or a quick lunch.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of dried cranberries
– ½ cup pumpkin seeds, toasted
– A couple of tbsp olive oil
– A splash of lemon juice
– 1 small garlic clove, minced
– A pinch of salt

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Don’t peek—steaming is key.
4. Fluff quinoa with a fork and spread on a baking sheet to cool for 10 minutes.
5. Toast pumpkin seeds in a dry skillet over medium heat for 3 minutes, shaking often until golden. Tip: They burn fast—stay close.
6. In a large bowl, whisk olive oil, lemon juice, garlic, and salt.
7. Add cooled quinoa, cranberries, and toasted pumpkin seeds to the bowl. Toss well. Tip: Let it sit 5 minutes for flavors to meld.
Toss this salad with arugula for peppery bite, or stuff it into a wrap. The crunch of seeds and chew of cranberries make every bite satisfying.

Kale and Quinoa Salad with Dried Cranberries and Lemon Vinaigrette

Salads don’t have to be boring. This kale and quinoa combo packs crunch, tang, and a protein punch—perfect for meal prep or a quick lunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• a pinch of salt
• a couple of cracks of black pepper

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes to fluff up.
4. While quinoa cooks, massage kale with 1 tbsp olive oil and a pinch of salt for 2 minutes to soften.
5. Whisk remaining olive oil, lemon juice, honey, salt, and pepper in a small bowl until smooth.
6. Toss cooked quinoa, kale, and cranberries in a large bowl. Tip: Let quinoa cool slightly to avoid wilting the kale.
7. Drizzle with vinaigrette and toss to coat evenly. Tip: Add dressing gradually to avoid overdressing.
8. Season with extra salt and pepper if needed.

Dig into the mix of chewy quinoa, crisp kale, and sweet-tart cranberries. Serve it with grilled chicken or stuff it into a wrap for a portable lunch.

Quinoa Salad with Dried Cranberries and Roasted Sweet Potatoes

Even the simplest salads can be a game-changer when done right. This one combines quinoa, sweet potatoes, and cranberries for a hearty, flavorful bite.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium sweet potatoes, diced into ½-inch cubes
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ cup dried cranberries
• a handful of chopped parsley
• a splash of lemon juice
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until edges are crispy and tender.
4. While potatoes roast, rinse quinoa under cold water in a fine-mesh strainer to remove bitterness.
5. In a saucepan, bring 2 cups water and quinoa to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 extra minutes off heat for fluffier quinoa.
6. Fluff quinoa with a fork and transfer to a large bowl. Let cool slightly.
7. Add roasted sweet potatoes, cranberries, parsley, remaining 1 tbsp olive oil, lemon juice, and maple syrup. Toss gently to combine. Tip: Fold in cranberries last to prevent them from staining everything.
8. Season with extra salt or lemon juice if needed. Tip: For extra crunch, sprinkle with toasted nuts before serving.

Perfect for meal prep—the flavors deepen overnight. The quinoa stays fluffy, while the sweet potatoes add a caramelized bite. Serve it warm or cold, topped with avocado for creaminess.

Quinoa Salad with Dried Cranberries and Fresh Herbs

You’ve got a busy week ahead—this quinoa salad is your answer. Packed with bright flavors and ready in minutes, it’s a no-fuss win.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of fresh mint, chopped
– A big handful of fresh parsley, chopped
– 1/2 cup dried cranberries
– 1/4 cup olive oil
– 2 tbsp lemon juice
– A pinch of salt
– A couple of black pepper cracks

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium pot, combine quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes—no peeking! (Tip: Letting steam escape makes quinoa gummy.)
4. Turn off heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork.
5. In a large bowl, whisk olive oil, lemon juice, salt, and pepper. (Tip: Taste dressing now—adjust acid or salt if needed.)
6. Add cooled quinoa, cranberries, mint, and parsley to the bowl. Toss gently to coat.
7. Chill for 10 minutes to let flavors meld. (Tip: Serve slightly warm if you’re impatient.)

Nutty quinoa balances the cranberries’ sweetness, while herbs add freshness. Try stuffing it into pita pockets with grilled chicken for a hearty lunch.

Quinoa Salad with Dried Cranberries and Grilled Chicken

Outstanding for meal prep or a quick lunch, this quinoa salad packs protein and a sweet-tart crunch. It’s light but filling, and the flavors improve overnight.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• a big handful of dried cranberries
• 1 grilled chicken breast, chopped (about 1.5 cups)
• a couple of green onions, thinly sliced
• a splash of olive oil (about 2 tbsp)
• a squeeze of lemon juice (1 tbsp)
• a pinch of salt and black pepper

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes, then fluff with a fork for perfect texture.
4. While quinoa cooks, toss dried cranberries in a bowl with grilled chicken, green onions, olive oil, lemon juice, salt, and pepper.
5. Fold cooked quinoa into the bowl until evenly mixed. Tip: For extra flavor, warm the cranberries slightly before adding.
6. Chill for at least 30 minutes before serving. Tip: If meal prepping, store dressing separately to keep greens crisp.

Now the salad’s ready—creamy quinoa, juicy chicken, and pops of cranberry make every bite dynamic. Try stuffing it into a pita or topping with avocado for a richer twist.

Quinoa Salad with Dried Cranberries and Balsamic Glaze

Lunch just got better with this quinoa salad—packed with texture and tangy-sweet flavor. It’s quick to make and keeps well for meal prep.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A big handful of baby spinach, chopped
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta
• A small handful of sliced almonds
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• A squeeze of lemon juice
• A pinch of salt

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes, then fluff with a fork for perfect texture.
4. Transfer quinoa to a large bowl and let cool for 10 minutes.
5. Toss in spinach, cranberries, feta, and almonds.
6. Drizzle with olive oil, balsamic glaze, and lemon juice. Sprinkle with salt.
7. Mix gently until everything is evenly coated. Tip: Add a splash of balsamic glaze if you like it extra tangy.
8. Chill for 20 minutes before serving to let flavors meld. Tip: Toast the almonds in a dry pan for 2 minutes first for extra crunch.

This salad is chewy, crunchy, and just sweet enough. Try stuffing it into a pita or serving over grilled chicken for a heartier meal.

Quinoa Salad with Dried Cranberries and Toasted Pecans

Make this quinoa salad for a quick, nutritious meal that’s packed with flavor and texture. It’s perfect for meal prep or a light lunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A pinch of salt
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• A splash of olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• A couple of handfuls of baby spinach

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes to fluff up.
4. While quinoa cooks, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Tip: Watch closely to avoid burning.
5. In a small bowl, whisk olive oil, honey, and apple cider vinegar until smooth.
6. Transfer cooked quinoa to a large bowl. Add cranberries, toasted pecans, and baby spinach.
7. Drizzle dressing over the salad and toss gently to combine. Tip: Let it sit for 10 minutes to let flavors meld.

Crunchy pecans and chewy cranberries add great contrast to the fluffy quinoa. Serve it warm or chilled, topped with extra pecans for crunch.

Quinoa Salad with Dried Cranberries and Honey Mustard Dressing

Hectic week? This quinoa salad is a quick, sweet-savory fix. Packed with crunch and tang, it’s meal-prep gold.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of baby spinach, chopped
– 1/2 cup dried cranberries
– 1/4 cup sliced almonds
– 2 tbsp olive oil
– 1 tbsp honey
– 1 tbsp Dijon mustard
– A squeeze of lemon juice
– A pinch of salt

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Fluff quinoa with a fork, then spread on a baking sheet to cool for 10 minutes (prevents clumping).
5. Toast almonds in a dry skillet over medium heat for 3 minutes, shaking often, until golden.
6. Whisk olive oil, honey, Dijon, lemon juice, and salt in a small bowl until smooth.
7. In a large bowl, toss cooled quinoa, spinach, cranberries, and toasted almonds.
8. Drizzle dressing over salad and mix gently to coat evenly.

Just right: The quinoa stays light, while cranberries add chewy sweetness. Serve chilled or pack it for a picnic—dressing won’t wilt the greens.

Quinoa Salad with Dried Cranberries and Roasted Brussels Sprouts

Crisp, hearty, and packed with flavor, this quinoa salad is a go-to for meal prep or a quick lunch. The mix of sweet cranberries and roasted Brussels sprouts hits all the right notes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• a pinch of salt
• a couple of grinds of black pepper
• 1/2 cup dried cranberries
• a splash of balsamic vinegar
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 400°F.
2. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until crispy and golden.
4. While sprouts roast, combine quinoa and water in a saucepan. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit off heat for 5 minutes to fluff.
6. Fluff quinoa with a fork and transfer to a large bowl.
7. Add roasted Brussels sprouts, cranberries, and walnuts to the bowl.
8. Drizzle with remaining 1 tbsp olive oil and balsamic vinegar. Toss gently. Tip: Taste and adjust seasoning if needed.
9. Serve warm or chilled. Tip: Top with crumbled feta for extra tang.

Bright colors and contrasting textures make this salad a standout. The cranberries add a pop of sweetness, while the walnuts give a satisfying crunch. Perfect for packing in a mason jar for lunches.

Quinoa Salad with Dried Cranberries and Arugula

Overwhelmed by meal prep? This quinoa salad is a no-fuss, nutrient-packed dish that balances sweet and peppery flavors.

Ingredients

– 1 cup quinoa, rinsed – 2 cups water – A big handful of arugula – 1/3 cup dried cranberries – A glug of olive oil (about 2 tbsp) – A squeeze of lemon juice (1 tbsp) – A pinch of salt – A couple of cracks of black pepper

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness. 2. In a saucepan, combine quinoa and water. Bring to a boil over high heat. 3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. (Tip: Don’t peek—steam escape slows cooking.) 4. Fluff quinoa with a fork and spread on a baking sheet to cool for 10 minutes. 5. In a large bowl, toss cooled quinoa with arugula and dried cranberries. 6. Drizzle olive oil and lemon juice over the mixture. (Tip: Add oil first to help distribute flavors evenly.) 7. Season with salt and pepper, then taste. (Tip: Underseason slightly—the cranberries add sweetness.) 8. Gently mix until everything is coated. Fresh, bright, and slightly crunchy, this salad shines as a lunchbox staple or a side for grilled chicken. The cranberries add chewy sweetness against the arugula’s bite.

Quinoa Salad with Dried Cranberries and Sunflower Seeds

Makes a bright, nutty quinoa salad that’s perfect for meal prep or a quick lunch. Packed with texture and a sweet-tart kick, it’s ready in under 30 minutes.

Ingredients

– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of dried cranberries
– A generous sprinkle of sunflower seeds
– A glug of olive oil (about 2 tbsp)
– A squeeze of lemon juice (1 tbsp)
– A pinch of salt
– A couple of chopped green onions

Instructions

1. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Fluff quinoa with a fork and spread on a baking sheet to cool for 5 minutes (prevents clumping).
5. In a large bowl, toss cooled quinoa with cranberries, sunflower seeds, olive oil, lemon juice, and salt.
6. Fold in green onions just before serving for a fresh crunch.

Light and satisfying, this salad balances chewy cranberries with crunchy seeds. Serve it over greens or stuffed in a wrap for extra heft.

Quinoa Salad with Dried Cranberries and Orange Zest

You’ve probably had quinoa salads before, but this one’s got a zesty twist with dried cranberries and orange zest that makes it stand out.

Ingredients

• 1 cup quinoa, rinsed well
• 2 cups water
• A splash of olive oil
• A couple of tablespoons of orange zest
• 1/2 cup dried cranberries
• A pinch of salt
• A handful of chopped parsley

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove bitterness.
2. In a medium pot, combine quinoa, water, and a pinch of salt. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit covered for 5 extra minutes off heat for fluffier quinoa.
4. Fluff quinoa with a fork and transfer to a large bowl. Drizzle with olive oil while still warm.
5. Stir in orange zest and dried cranberries, mixing well to distribute evenly.
6. Fold in chopped parsley just before serving for a fresh pop of color. Tip: Toast the quinoa lightly before cooking for a nuttier flavor.
7. Chill in the fridge for at least 20 minutes to let flavors meld. Tip: Add a squeeze of fresh orange juice if you want extra brightness.

Serve this salad chilled for a refreshing crunch. The cranberries add a chewy sweetness, while the orange zest brings a citrusy punch. Perfect for picnics or as a side with grilled chicken.

Quinoa Salad with Dried Cranberries and Tahini Dressing

Crisp, fresh, and packed with flavor, this quinoa salad is a perfect balance of sweet and savory. It’s quick to make and stays fresh for days.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A big handful of dried cranberries
• A couple of cups of baby spinach, chopped
• A handful of chopped almonds
• 2 tbsp tahini
• A splash of lemon juice
• A drizzle of olive oil
• A pinch of salt

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit off heat for 5 minutes to fluff up.
4. While quinoa cooks, toast almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. Shake the pan often to avoid burning.
5. In a small bowl, whisk tahini, lemon juice, olive oil, and salt until smooth. Tip: Add a splash of water if the dressing is too thick.
6. Transfer cooked quinoa to a large bowl. Let it cool for 10 minutes.
7. Add cranberries, spinach, and toasted almonds to the quinoa.
8. Pour the dressing over the salad and toss gently to combine. Tip: Use your hands for even mixing.

Great for meal prep, this salad stays crunchy and bright. Serve it chilled with grilled chicken or stuff it into a pita for a quick lunch.

Summary

Vibrant, nutritious, and bursting with flavor—these 20 quinoa salad recipes with dried cranberries are a must-try for any home cook! Whether you’re meal prepping or hosting a gathering, there’s a dish here for every occasion. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the quinoa love!