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Cranberry Quinoa Salad

This salad is perfect for the holiday season
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: holiday cranberry side dish, quinoa salad recipe, quinoa salad with cranberries
Servings: 4 Servings
Calories: 357kcal


  • 1 cup dry quinoa
  • 1 ½ cups chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 tablespoon finely chopped fresh parsley
  • 2 scallions finely chopped (about ¼ cup)
  • 2 tablespoons finely chopped red bell pepper
  • ¼ cup roasted sunflower seeds
  • ½ cup dried cranberries


  • Cook the quinoa in the chicken broth according to the package directions; set aside to cool.
  • In a small bowl, whisk the fresh lemon juice, honey, and olive oil. Add the salt.
  • In a large bowl, combine the cooked quinoa with the parsley, scallions, bell peppers, sunflower seeds, and cranberries. Pour the lemon dressing over the top and toss to coat well.
  • Serve immediately at room temperature or cover and chill to serve cold.
  • The quinoa will keep in an airtight container in the refrigerator for up to 5 days.


Calories: 357kcal | Carbohydrates: 53g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 565mg | Potassium: 306mg | Fiber: 5g | Sugar: 20g | Vitamin A: 475IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 2.5mg