A delicious and refreshing quinoa salad, perfect for cookouts and potlucks. Use agave nectar for a vegan side dish that’s ready in no time. To quickly cool quinoa, place in fine-mesh strainer and rinse with cold water.

Nutrition Tip: Cranberries are wonderful for supporting the heart, as they contain both anti-inflammatory phytonutrients and antioxidants that reduce the risk of developing CVD.

Cranberry Quinoa Salad

Amber Gray
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Sides
Servings 4 servings
Calories 208 kcal


  • 1/2 cup quinoa
  • 1 small navel orange juiced
  • 1/2 lime juiced
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/2 cup baby spinach chopped
  • 1/4 dried cranberries
  • 1/4 cup shelled edamame
  • 1/4 cup unsalted sunflower seeds


  • Cook quinoa according to package directions. Set aside to cool.
  • In large bowl, mix salt, lime juice, orange juice, oil and honey. Add quinoa, cranberries, spinach, edamame and sunflower seeds. Served chilled.


Calories: 208kcalCarbohydrates: 26gProtein: 6gFat: 9.5gSodium: 150mgFiber: 3.6gSugar: 8g
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