Orange Cranberry Quinoa Salad

Brighten up your meal prep with this vibrant Orange Cranberry Quinoa Salad, a refreshing and nutrient-packed dish perfect for any occasion! This colorful salad features fluffy, protein-rich quinoa paired with the sweet-tart burst of dried cranberries, the crunch of toasted slivered almonds, and the fresh green goodness of baby spinach. A zesty homemade orange vinaigrette, made with freshly squeezed juice and a touch of honey, ties these wholesome ingredients together with a citrusy note that's as delicious as it is nutritious. Ready in just 30 minutes, this salad is not only easy to make but also versatile—serve it as a light lunch, a side dish for grilled proteins, or a festive addition to your holiday table. Whether enjoyed chilled or at room temperature, this quinoa salad is a delightful way to embrace clean, flavorful eating!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup (uncooked) quinoa
• 2 cups water
• 1 large (zested and juiced) orange
• 0.5 cup dried cranberries
• 0.5 cup slivered almonds
• 2 cups (chopped) baby spinach
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, lower the heat, and cover. Let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.

Step 3

While the quinoa is cooling, toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Set aside to cool.

Step 4

In a small bowl, whisk together the orange zest, orange juice, olive oil, honey, white wine vinegar, salt, and black pepper to make the dressing.

Step 5

In a large mixing bowl, combine the cooked quinoa, chopped spinach, dried cranberries, toasted almonds, and chopped parsley.

Step 6

Pour the dressing over the quinoa mixture and gently toss until everything is well coated.

Step 7

Taste and adjust seasoning with additional salt or pepper, if necessary.

Step 8

Serve immediately or refrigerate for up to 2 days. This salad is delicious when served chilled or at room temperature.

Nutrition Facts

Serving size	1109.1 grams (1109.1g)

Amount per serving	% Daily Value*
Calories	1722

Total Fat 87.50g	112%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1874mg	81%
Total Carbohydrate 197.20g	72%
Dietary Fiber 17.40g	62%
Total Sugars 81.10g
Protein 41.20g	82%

Vitamin D 0IU	0%
Calcium 335mg	26%
Iron 11mg	59%
Potassium 1035mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 9.5%

Carbs: 45.3%