Best 3 Quinoa Salad With Mint Almonds And Cranberries Recipes

Immerse yourself in a culinary journey with our delectable Quinoa Salad with Mint, Almonds, and Cranberries. This vibrant salad is a delightful symphony of flavors and textures, featuring fluffy quinoa, refreshing mint, crunchy almonds, and tangy cranberries. Each ingredient brings its unique charm to create a dish that is both satisfying and nutritious. Tossed in a zesty lemon-tahini dressing, this salad is a delightful balance of tangy, nutty, and subtly sweet flavors. Served as a main course or a refreshing side dish, our Quinoa Salad promises to tantalize your taste buds and leave you craving more. Also included in this culinary adventure are two additional enticing recipes: a flavorful Quinoa Tabbouleh Salad boasting a burst of Mediterranean spices and a hearty Quinoa and Black Bean Salad packed with protein and zesty Mexican flavors. Get ready to embark on a culinary expedition that will expand your culinary horizons and leave you feeling inspired in the kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY QUINOA SALAD

Cranberry Quinoa Salad image

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

Ingredients

1 cup dry quinoa, rinsed.
2 cups veggie broth
1/2 cup cranberries
1/2 cup chopped green scallion
3/4 cup slivered almonds
3/4 cup feta cheese
1/2 cup chopped parsley
1/3 cup olive oil
1/4 cup lemon juice
2 Tbsp. honey
2 cloves garlic, minced
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper

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

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD

Gluten-Free Cranberry-Almond Quinoa Salad image

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

Ingredients

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallions, sliced into 1/4-inch rings
3/4 cup sliced, blanched almonds
3 tablespoons fresh mint leaves, cut into chiffonade

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.

CRANBERRY LENTIL AND QUINOA SALAD

Cranberry Lentil and Quinoa Salad image

A healthy, protein-packed salad.

Provided by CeliaBelia

Categories Salad Grains Quinoa Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 15

Ingredients

1 cup dried lentils
2 bay leaves, divided
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

Steps:

Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 g

Tips:

Choose the right quinoa: For this salad, we recommend using white or tri-color quinoa. They cook up light and fluffy, and have a mild flavor that will allow the other ingredients to shine through.
Cook the quinoa perfectly: Quinoa is a delicate grain, so it's important to cook it carefully. Follow the package instructions for the best results.
Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for ripe cranberries, crisp celery, and flavorful almonds.
Don't overdress the salad: A little bit of dressing goes a long way with this salad. Start with a small amount and add more to taste.
Make it your own: This salad is a great starting point, but feel free to add or remove ingredients to suit your taste. Try adding some chopped avocado, crumbled feta cheese, or a drizzle of honey.

Conclusion:

This quinoa salad is a delicious and healthy side dish that can be enjoyed all year round. It's packed with protein, fiber, and antioxidants, and it's also incredibly versatile. Serve it as a side dish with grilled chicken or fish, or pack it for lunch in a pita pocket or wrap. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering.