Cranberry Orange Quinoa Salad
Bright, refreshing, and loaded with wholesome goodness, this Cranberry Orange Quinoa Salad is the perfect balance of sweet, tangy, and nutty flavors. Tender quinoa is paired with juicy orange segments, tart dried cranberries, and a colorful medley of baby spinach, crunchy almonds, and red onion, all brought together by a citrusy homemade dressing crafted with fresh orange juice, apple cider vinegar, and a hint of honey. This easy-to-make salad is a versatile dish, ideal as a light lunch, a side for your holiday table, or a vibrant make-ahead option for meal prep. Packed with nutrients and ready in just 30 minutes, this recipe is a gluten-free, vegetarian delight that will impress every palate.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 cup dried cranberries
- 1 large orange
- 2 cups baby spinach
- 0.25 cup sliced almonds
- 0.25 cup red onion
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork. Let it cool to room temperature.
Zest and juice the orange. Reserve the zest and juice separately. Chop the orange flesh into bite-sized pieces, discarding any seeds and membranes.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, black pepper, orange juice, and half of the orange zest to make the dressing.
In a large salad bowl, combine the cooked quinoa, dried cranberries, chopped orange, baby spinach, sliced almonds, and thinly sliced red onion.
Drizzle the dressing over the salad ingredients and gently toss to combine, ensuring that everything is evenly coated.
Garnish with the remaining orange zest for a fresh burst of flavor.
Serve immediately or chill in the refrigerator for 20 minutes before serving for a colder dish.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 70.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 772 mg | 16% | |
*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.
