This Quinoa Salad with Cranberries and Almonds is a nutritious and vibrant dish, perfect for Thanksgiving gatherings. Packed with protein-rich quinoa, sweet cranberries, and crunchy almonds, it offers a delightful balance of flavors and textures.
The recipe is simple to prepare and can be made ahead of time, making it an ideal Thanksgiving recipe that will impress your guests while providing a healthy option on the table.
Delicious Quinoa Salad with Cranberries and Almonds
This salad features fluffy quinoa combined with dried cranberries, toasted almonds, and fresh herbs, all tossed in a light vinaigrette. It takes about 30 minutes to prepare and serves 6 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, dried cranberries, toasted almonds, parsley, and green onions. Pour the dressing over the salad and toss gently to combine.
- Serve: Adjust seasoning if needed and serve chilled or at room temperature. This salad can be made a day in advance for enhanced flavors.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 220kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 30g
