Best 5 Wild Rice Quinoa Cranberry Salad Recipes

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Craving a nutritious and flavorful salad that's bursting with textures and tastes? Look no further than this delectable Wild Rice Quinoa Cranberry Salad. This salad is a symphony of flavors, combining the nutty flavor of wild rice, the fluffy texture of quinoa, the tangy sweetness of cranberries, the crunch of celery and walnuts, and the freshness of parsley. It's not only a culinary delight but also a nutritional powerhouse, packed with protein, fiber, antioxidants, and essential vitamins and minerals. This recipe offers three variations: a classic Wild Rice Quinoa Cranberry Salad, a vegan version made with a zesty lemon vinaigrette, and a creamy Avocado Cilantro Dressing that adds a luscious twist to this wholesome salad.

In addition to the main recipe, this article provides optional add-ins and substitutions, such as roasted sweet potatoes, crumbled feta cheese, or fresh spinach, allowing you to customize the salad to your preferences. Detailed instructions and helpful tips ensure that you achieve perfect results every time. So, whether you're looking for a healthy side dish, a light lunch, or a vibrant potluck contribution, this versatile Wild Rice Quinoa Cranberry Salad has got you covered. Get ready to tantalize your taste buds with this delightful and nutritious salad that's sure to be a hit at your next gathering.

Here are our top 5 tried and tested recipes!

WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

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

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

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.

CRANBERRY WILD RICE SALAD



Cranberry Wild Rice Salad image

I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 16

4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

Nutrition Facts :

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE



Wild Rice Salad With Cranberries and Pecans Recipe image

A hearty autumn salad of nutty wild rice, dried cranberries and toasted pecans in a slightly sweet orange-scented vinaigrette.

Provided by Jennifer Segal

Categories     Side Dish     Salads     Salad

Time 1h

Yield 4

Number Of Ingredients 10

1 cup wild rice, rinsed
1 teaspoon kosher salt
1/2 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
2 scallions, finely sliced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3/4 teaspoon orange zest and 2 tablespoons juice from one orange
1 teaspoon honey
Freshly ground black pepper

Steps:

  • Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
  • Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.

Nutrition Facts : Calories 311 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 319 mg, Sugar 18 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING



Quinoa and Wild Rice Salad With Ginger Sesame Dressing image

I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 18

2 cups cooked quinoa
1 cup cooked wild rice
Salt to taste
1 red bell pepper, cut in 2-inch strips
1 cup diced cucumber
1 cup edamame
1/4 cup chopped cilantro
3 tablespoons chopped or thinly sliced spring onions or scallions
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (more to taste)
1 small garlic clove, minced
Pinch of cayenne
Salt to taste
1/2 teaspoon soy sauce
2 tablespoons Asian sesame oil
1/3 cup canola oil
Leaf lettuce or radicchio for serving optional

Steps:

  • Toss together all of the salad ingredients.
  • Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

- When cooking quinoa, use twice the amount of water to quinoa. For example, for one cup of quinoa, use two cups of water. - Cook wild rice according to the package instructions. - Feel free to substitute the cranberries with other dried fruit, such as raisins or cherries. - To make the salad more flavorful, add a tablespoon of honey or maple syrup to the dressing. - For a vegan version of the salad, omit the feta cheese. - Serve the salad immediately, or store it in the refrigerator for up to three days.

Conclusion:

This wild rice, quinoa, and cranberry salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is also gluten-free and vegan-friendly. The salad is easy to make and can be prepared in just 30 minutes. So next time you are looking for a healthy and tasty side dish, give this wild rice, quinoa, and cranberry salad a try.

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