Cranberry Almond Quinoa or Couscous Salad
Brighten up your table with this Cranberry Almond Quinoa or Couscous Salad, a vibrant, nutrient-packed dish that’s as versatile as it is delicious. Featuring fluffy quinoa or tender couscous as the base, this salad is studded with sweet dried cranberries, crunchy toasted almonds, and fragrant fresh parsley, creating a perfect harmony of textures and flavors. A zesty homemade dressing made with olive oil, fresh lemon juice, and a subtle hint of cumin ties it all together, offering a satisfying balance of tangy and earthy notes. Ready in just 30 minutes, this salad can be served chilled or at room temperature, making it ideal for everything from weekday lunches to holiday spreads. Plus, it’s a fantastic make-ahead option that tastes even better as the flavors meld. Whether you’re looking for a healthy side dish or a light vegetarian main, this Cranberry Almond Quinoa or Couscous Salad is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup quinoa or couscous
- 2 cups water or vegetable broth
- 0.5 cup dried cranberries
- 0.5 cup sliced almonds
- 0.25 cup fresh parsley, chopped
- 3 pieces green onions, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh strainer. If making couscous, skip this step.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa (or couscous, if using) and reduce the heat to low. Cover and simmer for about 15 minutes for quinoa, or 5 minutes for couscous, until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Fluff the cooked quinoa or couscous with a fork and transfer it to a large mixing bowl. Allow to cool for 10 minutes.
Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, ground cumin, salt, and black pepper to make the dressing.
Add the dried cranberries, toasted almonds, chopped parsley, and sliced green onions to the cooled quinoa or couscous.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning with more salt or lemon juice, if necessary.
Chill in the refrigerator for at least 20 minutes before serving to let the flavors meld together.
Serve cold or at room temperature as a side dish or a light main meal.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 61.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
