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Lemon Cranberry Quinoa Salad

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for cranberries, cilantro for parsley, and lime for the lemon juice and zest. —Mary Shenk, Dekalb, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1/4 cup olive oil
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 3/4 teaspoon salt
  • SALAD:
  • 2 cups reduced-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1 cup chopped peeled jicama or tart apple
  • 1 cup chopped seeded cucumber
  • 3/4 cup dried cranberries
  • 1/2 cup minced fresh parsley
  • 1 green onion, thinly sliced
  • 1 cup cubed avocado

Directions

  • For dressing, in a small bowl, whisk the first 5 ingredients until blended.
  • In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.
  • Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Nutrition Facts
3/4 cup: 218 calories, 11g fat (2g saturated fat), 0 cholesterol, 370mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Reviews

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Average Rating:
  • dylan's mama
    Jul 30, 2020

    AMAZING! Best quinoa salad I've made to date. I made it just like the recipe said, with chopped apples, cucumbers and avocado. The only thing I had to change was the parsley. I didn't have any, so instead I went out and picked some fresh basil and a bit of mint. SO DELICIOUS! We had it both warm and cold. I love it either way. (omitted the onions because I can't eat raw onions)

  • 7833louis
    Jun 2, 2020

    yum, yum, yum! I only had Honeycrisps and those worked well also. Thanks for sharing!

  • ngerard
    Mar 12, 2018

    I didn't have parsley but thought cilantro would go well with the ginger...and it did! Good recipe!

  • misscoffeepot
    Mar 3, 2018

    I am giving this a 5 star, because the family I served it to, really enjoyed it. I did not have avocado on hand. My taste buds were off due to a head cold-so I will make it again when my taste buds are working. I served it chilled, and it keeps 2-3 days nicely. It would be a good prepare ahead dish.

  • cindyscookiecupboard
    Feb 26, 2018

    No comment left

  • BobbieMiles
    Feb 22, 2018

    I tried it with the suggestion of using Mango, Lime, Cilantro, quite good, hubby liked it, so I will be making again.