Lunch

Name: Cranberry Apple Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 7
Cuisine: American
Ingredients: 1/4 cup olive oil; 1/3 cup apple cider vinegar (if you like a vinegary dressing, bump it up to 1/2 cup); 2 tbsp. pure maple syrup; 1 tbsp. whole grain mustard; 3 cups quinoa, cooked according to package instructions; 1 medium apple, diced *See note; 3 stalks celery, diced (1 1/2 cups); 3 scallions, thinly sliced (1/2 cup); 1/2 bunch Italian parsley, washed, dried and chopped (3/4 cup); 1/4 cup dried cranberries; 1/3 cup pecans, chopped; 1/4 cup pepitas; 1 tsp. salt (I used Diamond Crystal kosher salt); 1/2 tsp. freshly ground black pepper

Cranberry apple quinoa salad

August 10, 2022

Home » Lunch

Crunchy apples, sweet cranberries, diced celery and herbs fill this cranberry apple quinoa salad with flavor. It makes a perfect lunch or side dish, plus it is naturally vegan and gluten-free.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my vegetarian quinoa stuffed peppers and my mango lime quinoa recipes.

Apple cranberry quinoa salad

This easy quinoa apple cranberry salad is perfect for weekday lunches, an afternoon snack or a side with dinner. It’s also great for meal-prepping, and it can be made ahead (read the notes in variations and substitutions for tips).

I love making salads like this for pot-lucks or game days. I have something delicious to offer guests with certain dietary restrictions because it is gluten-free and vegan.

Apple cranberry quinoa salad in glass serving bowl.

Try this quinoa with golden raisins added too, if that’s your thing. They are a perfect complement to this salad.

Ingredients

This easy quinoa salad uses common ingredients that you likely already have in the pantry.

The apples, celery, pepitas and pecans give it plenty of crunch, while the cranberries and maple syrup give it a touch of sweetness.

How to make cranberry apple quinoa salad

The beauty of this quinoa salad is its simplicity. It is quite literally as easy as tossing everything into a bowl and mixing. That’s it.

Cook the quinoa according to package instructions. Then lay it out on a baking sheet to cool. This helps the moisture evaporate quicker, leaving you fluffy grains of quinoa instead of clumping. When it has cooled completely, add it to a mixing bowl.

Chop all of your ingredients and add them to the bowl with the quinoa. Whisk the vinaigrette and pour it over the top and mix everything together.

Apples and cranberries with quinoa and herbs.

Apple cranberry lovers should also try my apple cranberry chicken salad.

Quinoa salad Q & A

Here are some helpful answers to commonly asked questions.

Is quinoa a grain?

Technically, no. It is a seed. However, most people classify it as a grain, or a “pseudograin”.

Does quinoa contain gluten?

No. Quinoa is gluten-free and safe for those eating a gluten-free diet.

Is quinoa a complete protein?

Yes. Quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. (-Harvard.edu)

How long does this quinoa salad stay fresh?

Because of the fresh vegetables, fruit and herbs, try to consume it within 5 days. After that, the herbs will likely turn.

Variations and substitutions

Mediterranean quinoa salad is full of golden raisins, pistachios, mint and lemon. It is a delicious alternative, if you are looking for ways to change up flavors.

For a milder onion flavor, you can substitute chives for the scallions. Try swapping out pepitas for sunflower seeds.

Add chopped dill for a burst of cooling freshness.

To make ahead: Pour dressing into bottom of bowl. Then add quinoa, followed by remaining ingredients. Cover with plastic wrap. Mix thoroughly before serving.

Serving suggestions

To serve this as part of a meal, consider pairing it with:

Apple quinoa salad with cranberries and pepitas in glass bowl.

Helpful tools and equipment

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Yield: 7 cups

Cranberry Apple Quinoa Salad

Full of crunch, and sweet-tart flavor, this cranberry apple quinoa salad is the perfect fall lunch or side dish.

Prep Time 15 minutes

Cook Time 15 minutes

Cooling Time 20 minutes

Total Time 50 minutes

Ingredients

For the dressing:

1/4 cup olive oil
1/3 cup apple cider vinegar (if you like a vinegary dressing, bump it up to 1/2 cup)
2 tbsp. pure maple syrup
1 tbsp. whole grain mustard

Cranberry apple quinoa salad

3 cups quinoa, cooked according to package instructions
1 medium apple, diced *See note
3 stalks celery, diced (1 1/2 cups)
3 scallions, thinly sliced (1/2 cup)
1/2 bunch Italian parsley, washed, dried and chopped (3/4 cup)
1/4 cup dried cranberries
1/3 cup pecans, chopped
1/4 cup pepitas
1 tsp. salt (I used Diamond Crystal kosher salt)
1/2 tsp. freshly ground black pepper

Instructions

Cook quinoa according to package instructions. Lay quinoa out in a thin layer on baking sheet to cool completely.
While quinoa is cooling, whisk together olive oil, apple cider vinegar, maple syrup and mustard for dressing. Taste and adjust if necessary. Set aside.
When quinoa has cooled completely, add to mixing bowl with remaining ingredients.
Pour dressing over quinoa mixture and mix thoroughly to combine.

Notes

Apples turn brown within minutes of cutting them - to prevent browning, cut the apples right before mixing, or toss them in lemon water if making ahead.

Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Information:

Yield:

Serving Size:

3/4 cup
Amount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 295mgCarbohydrates: 25gFiber: 4gSugar: 9gProtein: 4g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day 🙂

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Colorful fall panzanella salad is full of autumn vegetables like roasted butternut squash and Brussels sprouts. Fresh apples, pecans, and pumpkin seeds give it an extra bit of crunch.

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If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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I first had this salad about 25 years ago. A friend introduced me to it and I fell in love instantly.

It is refreshing on a hot summer day and it’s also good for you! If you have a garden or you happen to have salad ingredients in your fridge, you likely have almost everything you need already.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Many of the recipes here are vegan or vegan-adaptable and all of them are simple, easy meals that are perfect for weeknight cooking.

If you are new to vegetarian cooking, this is the perfect time to give it a try. Produce will be at its peak and that is the best time to try something new. Stock up and try a few new vegetarian recipes for dinner.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Spinach Artichoke Pasta Salad Recipe

June 8, 2020

Spinach Artichoke Pasta Salad is dressed with a light, lemony vinaigrette and topped with fat curls of shaved parmesan. Along with this orzo salad, it is one of our favorite summer meals.

spinach artichoke pasta salad in white bowl

This no mayo pasta salad comes together in record time. Ready in about 15 minutes, from start to finish, and then it’s off to the beach or hanging out in the backyard.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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September 16, 2019

Butternut squash arugula salad topped with white beans and toasted pecans, then drizzled with maple vinaigrette. This is the perfect fall salad. Spicy arugula is studded with roasted butternut squash, creamy cannellini beans, crunchy pecans and sweet cranberries. This salad can easily be a meal on its own, or a healthy, filling side. Try it with my stuffed acorn squash for a fantastic fall dinner.

The combination of the vegetables and beans with a little sweet and a little crunch makes this a delicious salad any day of the week, but especially if you try to do a meatless meal once in awhile.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Easy Mediterranean Orzo Salad

July 6, 2019

It’s finally summer and you know what that means – picnics, barbecues and long days at the beach. This Mediterranean orzo salad is perfect for taking on the go. It is light, yet substantial and dressed in a light vinaigrette. It is one of our favorite Mediterranean lunch recipes for the work week.

I love this particular pasta salad because of all of the fresh vegetables it has. If you really wanted to load it up – broccoli, julienned zucchini, summer squash, cauliflower, red bell pepper or even summer beans would all be great in this salad.

Making salads of all kinds is my go-to during the warmer months. Check out my favorite summer salads post, you might find a new favorite!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Mediterranean Orzo Salad

One of my goals when making salads like this is to make enough for leftovers. I can have it for lunch the next day and maybe as a side for dinner the day after that. No one wants to spend hours in front of the stove when it is sweltering outside.

I made this for clients last week and received a text that said simply “best orzo salad ever”. It is the perfect thing to take to a party or summer potluck, because you don’t have to worry about a heavy dressing.

overhead of orzo salad with tomatoes and parsley

Orzo salad with feta

A bit of crumbled feta in this salad really makes it sing. If feta isn’t your favorite, you can substitute it with ricotta salata, also a crumbly cheese but more mild in flavor than feta. If you like a creamier cheese, a fresh goat cheese would be fabulous in this pasta salad.

If you love feta as much as we do, try this Beet Spinach Salad with Feta or Mushroom, Olive and Feta-Stuffed Phyllo with Whipped Feta Dip.

Need to make it non-dairy? This salad is easily made vegan by omitting the cheese.

white bowl with pasta salad and green napkin

Can orzo salad be made a day ahead?

Absolutely! This cold orzo salad might actually be better the next day. I usually make it a day ahead because I’m always pressed for time the day of a party. You may want to make a little extra dressing to pour over the orzo right before serving.

The orzo will soak up the dressing overnight, so plan on making extra dressing in case you need it.

bowl of orzo with serving spoon and green napkin

orzo pasta salad

Pasta salads sometimes get a bad rap. That’s probably because we’re thinking of the pasta salads of the 70’s and 80’s. Not that I mind those, I like quite a few of those church potluck standards, but they can be gloppy, heavy and messy.

Trade out the mayo-based dressing for a light vinaigrette and tons of fresh vegetables and herbs and now you have a pasta salad that anyone would be happy to eat. This particular orzo salad is my usual beach lunch. I pack a container of this in the cooler and it stays fresh all day.

plate of pasta salad with fork, tomatoes and parsly on side

orzo salad recipe

As with all recipes like this, use it as a guide, but feel free to change it up to suit your tastes. If you don’t care for olives, leave them out. If you want to pack it with even more vegetables, scroll back up to the beginning for some suggestions.

This is the kind of cooking we can all handle when it’s “too hot to cook”. It is light and fresh yet it is substantial enough to leave you satisfied. Make a big batch to last you a few days and you’ll have lunch for the week ahead.

What can I serve with this orzo salad?

Make it a meal! This orzo salad would go great with some meatballs or a burger for your next BBQ.

Lamb Meatballs
Baked Chicken Meatballs
Lamb Burger with Tahini Yogurt Sauce
Strawberry No Bake Cheese Bars
Vegan Blueberry Buckle from Healthy Slow Cooking

What do I need to make this recipe?

Below are a few links for harder to find items.

• Oil-cured black olives – I find these at the olive bar at Whole Foods, but if you don’t have a WF near you, you can order them on amazon.
• Sun Dried tomatoes in olive oil
• Sherry Vinegar – this is an inexpensive vinegar, note that sherry vinegar is NOT the same as cooking sherry!
• A better quality sherry vinegar, worth EVERY penny, this will last you a long time. This is the one I use.
• Tri-color orzo – regular orzo would be just fine, but if you find this tri-color, it is really pretty.

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Yield: 6 servings