Recipe courtesy of Turner Broadcasting System

Gluten-Free Cranberry-Almond Quinoa Salad

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.
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Dressing: 

Salad:

Directions

  1. For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside. 
  2. 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. 
  3. 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.
20m Easy 100%
CLASS
17m Easy 98%
CLASS
29m Easy 100%
CLASS
21m Easy 99%
CLASS

17m Easy 99%
CLASS
18m Easy 98%
CLASS
26m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages