This Cranberry Orange Quinoa Salad is like sunshine in a bowl—bright, zesty, and oh-so-satisfying. It’s one of those dishes that tastes fresh, feels nourishing, and somehow looks fancy without making a fuss. Whether you’re packing lunches for the week or hosting friends for brunch, this is the kind of salad that makes everyone ask for the recipe. And don’t worry—I’ve got all the pro tips to make it absolutely foolproof!
Why You’ll Love This Recipe
I first made this salad on a random Tuesday when I had leftover quinoa and a very lonely orange. That little experiment quickly turned into a family favorite. It’s now my go-to for potlucks, meal prep, and any night dinner needs a little sparkle.
- It’s packed with flavor and color—hello, Instagram-worthy lunches!
- You can make it ahead and it tastes even better the next day.
- It’s vegan, gluten-free, and full of plant-powered goodness.
- Perfect for holidays, brunches, or just a fresh spin on meal prep.
Ingredients Breakdown
Essentials
- 1 cup cooked quinoa (white or tri-color)
- 1/2 cup dried cranberries
- 1 large orange, segmented and juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions (green onions)
- 1/3 cup chopped toasted almonds or pecans
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt and pepper to taste
Pro Tips
- To make it extra citrusy, zest the orange before juicing it and add the zest to the salad.
- Use golden raisins or chopped dates in place of cranberries for a twist.
- Swap parsley for mint if you want a refreshing, herby vibe.
- Cook quinoa in veggie broth instead of water for added flavor.
Step-by-Step Instructions
- Cook the quinoa according to package directions and let it cool completely.
- While quinoa cools, toast your nuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool.
- Segment the orange and juice the remaining pulp—set aside both the segments and juice.
- In a large bowl, combine cooled quinoa, cranberries, orange segments, chopped parsley, scallions, and nuts.
- In a small bowl or jar, whisk together orange juice, olive oil, vinegar, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss well to combine.
- Let the salad sit for at least 10 minutes so the flavors can mingle. Serve chilled or at room temperature.
Chef’s Tips and Tricks
- Letting the quinoa cool prevents it from getting mushy when tossed with the other ingredients.
- Taste and adjust seasoning right before serving—it may need a little more acid or salt.
- Double the recipe and use it for easy weekday lunches—it holds up beautifully in the fridge!
- If you’re short on time, use pre-cooked quinoa from the store (no shame in that game!).
Recipe Variations and Serving Suggestions
- Add feta or goat cheese for a creamy, tangy contrast (if not keeping it vegan).
- Grill or roast chicken and serve it on top for a complete meal.
- Toss in baby spinach or arugula for a heartier salad base.
- Drizzle with a touch of honey if you like a sweeter profile.
- It makes a perfect side dish for holiday spreads, from Thanksgiving to Easter brunch.
FAQs
Can I make this ahead of time?
Yes! In fact, it tastes even better after it sits for a few hours. Store it in an airtight container in the fridge for up to 4 days.
Is this salad freezer-friendly?
Not really—quinoa freezes fine, but fresh oranges and herbs don’t hold up well in the freezer. Best made fresh or stored in the fridge.
What kind of quinoa works best?
Any variety works, but I love tri-color for that added pop of color and texture. Just make sure it’s cooked and cooled before mixing.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1 large orange, segmented and juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/3 cup chopped toasted almonds or pecans
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Cook quinoa and allow to cool completely.
- Toast nuts in a dry skillet until fragrant, then cool.
- Segment and juice the orange.
- Combine all ingredients in a large bowl.
- Whisk together dressing and pour over salad. Mix well.
- Chill for 10 minutes before serving.
Nutrition: 230 calories per serving
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, snap a photo and tag @thekitchensaid on Instagram, or share it with a friend who needs a little colorful salad magic in their life.
