**Feast Your Senses with a Vibrant Medley of Cranberry, Lentil, and Quinoa Salad Recipes**
Embark on a culinary journey with our delectable selection of cranberry, lentil, and quinoa salad recipes. These vibrant and nutritious salads offer a harmonious blend of flavors, textures, and colors that will tantalize your taste buds and nourish your body. From the classic Cranberry Lentil and Quinoa Salad with its tangy dressing to the refreshing Orange Cranberry Quinoa Salad with a hint of citrus, our recipes cater to diverse palates and dietary preferences. Get ready to elevate your lunch routine or impress your dinner guests with these wholesome and visually stunning salads.
**Recipes Featured:**
1. **Classic Cranberry Lentil and Quinoa Salad:** This timeless recipe combines the goodness of lentils, quinoa, dried cranberries, celery, and walnuts, tossed in a tangy dressing made with lemon juice, honey, and Dijon mustard.
2. **Orange Cranberry Quinoa Salad:** Infused with the vibrant flavors of orange, this refreshing salad features quinoa, dried cranberries, orange segments, avocado, and toasted pecans, drizzled with a zesty orange vinaigrette.
3. **Spinach Cranberry Quinoa Salad:** A nutrient-packed salad that combines quinoa, spinach, dried cranberries, almonds, and crumbled feta cheese, dressed with a creamy lemon-tahini dressing.
4. **Roasted Butternut Squash Cranberry Lentil Salad:** This hearty salad showcases roasted butternut squash, lentils, quinoa, dried cranberries, and goat cheese, drizzled with a balsamic vinaigrette.
5. **Cranberry Quinoa Salad with Chicken:** A protein-packed salad featuring quinoa, dried cranberries, roasted chicken, avocado, and a tangy honey mustard dressing.
6. **Vegan Cranberry Lentil and Quinoa Salad:** A plant-based delight made with lentils, quinoa, dried cranberries, roasted sweet potatoes, and a flavorful tahini dressing.
7. **Cranberry Quinoa Salad with Feta and Pistachios:** This delightful salad combines quinoa, dried cranberries, feta cheese, pistachios, and a tangy lemon-herb dressing.
8. **Quinoa Salad with Cranberries and Pomegranate:** A festive salad featuring quinoa, dried cranberries, pomegranate seeds, walnuts, and a sweet-tart dressing made with pomegranate molasses.
9. **Quinoa Salad with Cranberries and Goat Cheese:** A creamy and tangy salad made with quinoa, dried cranberries, goat cheese, almonds, and a honey-balsamic dressing.
10. **Cranberry Quinoa and Chickpea Salad:** A protein-rich salad featuring quinoa, dried cranberries, chickpeas, cucumber, and a zesty lemon-tahini dressing.
CRANBERRY AND CILANTRO QUINOA SALAD
I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.
Provided by Alison
Categories Salad Grains Quinoa Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
- Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g
CRANBERRY QUINOA SALAD
Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it's the perfect refreshing side dish or main course! Ready in less than 30 minutes.
Provided by Erin Lives Whole
Categories dinner
Time 30m
Number Of Ingredients 14
Steps:
- Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
- Add in veggie stock and turn on heat.
- Bring to a rolling boil, then stir and turn the heat down to low and cover.
- Cook for 15 minutes covered.
- Turn off heat and let sit for about 5 minutes.
- After 5 minutes, open lid and fluff with fork.
- Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
- Pour quinoa into bowl for cooling.
- Assemble the dressing while you wait.
- Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
- Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
- Add dressing on top and mix together!
- Serve immediately or cold. This salad gets better the longer it sits in the fridge!
- Enjoy.
Nutrition Facts : ServingSize 1/3 cup, Calories 205 calories, Sugar 9 g, Sodium 232.5 mg, Fat 12.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 21 g, Fiber 2.5 g, Protein 5 g, Cholesterol 8.3 mg
LENTIL QUINOA SALAD
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
- Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD
This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
- For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
- Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
LEMON CRANBERRY QUINOA SALAD
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
FETA-CRANBERRY LENTIL SALAD
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.
WILD RICE, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
Tips:
- Be sure to rinse the lentils and quinoa thoroughly before cooking. This will help to remove any debris or impurities.
- If you don't have any fresh cranberries on hand, you can use frozen or dried cranberries instead. Just be sure to thaw the frozen cranberries before using them.
- To make the salad ahead of time, simply cook the lentils and quinoa according to the package directions and let them cool completely. Then, combine all of the ingredients in a large bowl and refrigerate for up to 3 days.
- Feel free to add other ingredients to the salad, such as chopped nuts, seeds, or crumbled feta cheese.
- Serve the salad with a drizzle of olive oil or balsamic vinegar, if desired.
Conclusion:
This Cranberry Lentil and Quinoa Salad is a delicious and healthy side dish or main course. It's packed with protein, fiber, and vitamins, and it's also very easy to make. So next time you're looking for a healthy and satisfying salad, give this recipe a try.
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