Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

quinoa cranberry salad

(1 rating)
navababy avatar
Recipe by
Cindy d'Aquin-Pike
@navababy
Independance, LA

I found a salad like this at Whole Foods years ago. This is my version, and it tastes pretty much like the original one. The peppers add just enough bite, where the cranberries add the sour. We eat it year round,stuffed into an avocado half, or as a side dish at the holidays.It is always served as chilled as you can get it.

(1 rating)
yield 2 -6 (depending on how it is served)
prep time 1 Hr
method Stove Top

Ingredients For quinoa cranberry salad

  • 1 c
    cooked quinoa-according to package directions
  • 1/2 can
    whole fresh cranberries (i freeze bags around the holidays, so that i can have them year round)
  • 1/2 c
    finely diced onion
  • 3 clove
    garlic toes, chopped finely
  • DRESSING
  • 1 Tbsp
    granulated garlic
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2
    lemon, squeezed with pulp
  • 2 Tbsp
    water
  • 3-4 Tbsp
    agave syrup-either light or dark works well
  • 1 Tbsp
    rice vinegar
  • salt and pepper to taste
  • 1/4 c
    flax seeds
  • 3 md
    seeded diced jalapeno peppers, depending on how hot you like things.

How To Make quinoa cranberry salad

  • 1
    Mix the first four ingredients and the jalapeno peppers together in a medium bowl. I like to cut the cranberries in half. Save any juices that may run, and pour it over the salad. Be sure to seed the peppers, and some use disposable gloves to chop them up. The number of peppers isn't so important; that is just a guide. Since Hubby and I love hot things, we like at least three in this salad.
  • 2
    In a seperate bowl, mix the dressing ingredients together. Mix well, and let sit for a little while, so that the flavors can marry. I know that I have the peppers under the 'dressing ingredient' heading, but the program wouldn't allow for me to insert the peppers under the salad ingredients. Unless you like your stuff so hot that you can't eat it, I'd leave out the peppers here, and only go with the three listed above.
  • 3
    Pour the dressing over the salad. Cover and set in icebox for an hour. Although this can be eaten right away, it really tastes best when very cold. You can add other seeds, such as pumpkin or sunflower seeds. We like it in avocado halves, and depending on how large the avocado is, it can be the main dish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT