Cranberry Almond Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 17.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 392.5 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 8.0 g

View full nutritional breakdown of Cranberry Almond Quinoa Salad calories by ingredient
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This is a delicous summer salad that is a staple around my house! This is a delicous summer salad that is a staple around my house!
Number of Servings: 6


    2 cups Quinoa-2 (will make 4 cups-cooked)
    1tsp Salt
    2 Lemons Juiced
    1/2 Cup Slivered Almonds
    1 Medium Cucumber
    1 Cup Dried Cranberries
    1 Tbsp Pepper
    4 Tbsp Olive oil

    Equipment Needed:
    Fine Mesh Strainer
    Larger Bowl
    Medium Sauce Pot
    Large Sheet Tray


You can also add any assortment of fresh herbs to this salad mint, basil, parsley, oregano. If you want a vegetarian version feta makes a great addition or add some grilled chicken and spinach for a yummy lunch.


1. Place the Quinoa in a fine strainer that fits inside a bowl. Run cold water over the Quinoa until it runs clean. (Soaking the grains this way takes away any bitterness)

2. Transfer the Quinoa to a medium sauce pot and add 2 cups water and the salt. Simmer the Quinoa stirring occasionally until tender. (You may have to add a little more water if boiling more rapidly) While the grain is cooking clean out your strainer for use again.

3. Once the Quinoa is cooked. Strain any excess water off by transferring the grain back to your strainer. Let the grains drain for a minute while you prepare your sheet tray by drizzling it with the olive oil and spreading it evenly over the surface.

4. Spread the drained Quinoa onto the oiled sheet tray and into an even layer. Place in the refrigerator.

5. While the Quinoa cools dice the cucumber into small quarter inch pieces.

6. Juice the lemons. (if you would like more lemon flavor you can also zest the lemons)

7. Combine the cucumber, lemons, almonds and cranberries in a bowl. Add the cooled Quinoa and using a spatula scrape any extra olive oil from the pan into your bowl. Season with the pepper to taste and enjoy.

Serving Size: Makes 6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHRYSTALLYNN21.

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