cranberry quinoa salad

cranberry quinoa salad in white bowl on white board with dried cranberries, almonds and quinoa

Cranberry quinoa salad is simple, plant-based, oil free perfection. This burst of colors, flavors and textures can be made ahead, lasts for days and love to travel.




  • 1 cup quinoa (I like using red, but you can you white or black)
  • 2 cups vegetable broth (or water)
  • 4 cups shredded kale
  • 1 red bell pepper diced
  • 1 cucumber deseeded and diced (I never peel cucumbers, but peel if you don’t like the skins)
  • 1 small red onion thinly sliced
  • ½ cup slivered almonds
  • ½ cup dried cranberries 


2 large tomatoes (2 cups diced)

1 clove garlic

2 Tbsp. Dijon mustard (use a milder mustard if you don’t want so much spice)

1 Tbsp. Balsamic vinegar


  1. Rinse the quinoa and add it to a medium pot with 2 cups of vegetable broth (or water with a pinch of salt). Bring the pot to a boil and then turn the heat down, cover and simmer until the water is absorbed.
  2. Make the dressing by combining the diced tomatoes, garlic clove, mustard and Balsamic vinegar in a blender. Blend until smooth.
  3. Add the shredded kale and dressing to your salad bowl and massage the kale until it is coated with the dressing and starts to soften a bit. Set aside.
  4. Prep the red pepper, cucumber and red onion.
  5. When the quinoa is done, remove the lid, give it a few stirs and allow it to cool for about 5 minutes.
  6. Add the quinoa, pepper, cucumber, onion, cranberries and almonds to your salad bowl. Mix well. Add salt and/or pepper if desired.


  • Once you mix the salad, you can add extra Balsamic or mustard to spice it up a bit. Depending on how much you add, it can dramatically change the flavor.
  • I used red quinoa for this recipe, but you can always substitute regular (and cheaper) white and get the same great taste. Cook it the same way.

Keywords: cranberry quinoa salad

Sharing is Caring

Help spread the word. You're awesome for doing it!