Orange Cranberry Quinoa Salad
Brighten up your meal prep with this vibrant Orange Cranberry Quinoa Salad, a refreshing and nutrient-packed dish perfect for any occasion! This colorful salad features fluffy, protein-rich quinoa paired with the sweet-tart burst of dried cranberries, the crunch of toasted slivered almonds, and the fresh green goodness of baby spinach. A zesty homemade orange vinaigrette, made with freshly squeezed juice and a touch of honey, ties these wholesome ingredients together with a citrusy note that's as delicious as it is nutritious. Ready in just 30 minutes, this salad is not only easy to make but also versatile—serve it as a light lunch, a side dish for grilled proteins, or a festive addition to your holiday table. Whether enjoyed chilled or at room temperature, this quinoa salad is a delightful way to embrace clean, flavorful eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (uncooked) quinoa
- 2 cups water
- 1 large (zested and juiced) orange
- 0.5 cup dried cranberries
- 0.5 cup slivered almonds
- 2 cups (chopped) baby spinach
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, lower the heat, and cover. Let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.
While the quinoa is cooling, toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
In a small bowl, whisk together the orange zest, orange juice, olive oil, honey, white wine vinegar, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, chopped spinach, dried cranberries, toasted almonds, and chopped parsley.
Pour the dressing over the quinoa mixture and gently toss until everything is well coated.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve immediately or refrigerate for up to 2 days. This salad is delicious when served chilled or at room temperature.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 81.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1035 mg | 22% | |
*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.
