Chopped quinoa salad with cranberries -- perfect lunch for spring! #vegan #cleaneats #salad @danielleomar

Chopped Quinoa Salad with Cranberries

Chopped quinoa salad with cranberries -- perfect lunch for spring! #vegan #cleaneats #salad @danielleomar

Yes, another quinoa salad. Once I start making them I just can’t stop. This one is so tasty. I followed my simple formula for quinoa salad making and it worked like a charm. This time I used dried cranberries for an antioxidant boost and instead of a nut or seed, I added my freshly sprouted mung beans for the crunch. It’s so light and refreshing, this batch did not last long!

chopped quinoa salad with cranberries

If you’re thinking right now, I wish I liked quinoa it might be how you’re cooking it. I wasn’t a huge fan of quinoa until I started cooking it correctly and eating it cold as a salad. The trick is to use less water and add some lemon zest while it’s simmering. Many recipes will call for 1 cup of quinoa to 2 cups of water. In my opinion, this gives you a mushy result. If you use 1 1/2 cups of water to 1 cup quinoa you get a nice firm texture to your quinoa and no mush. And the lemon zest adds a great fresh flavor.

My other trick for making a mouthwatering quinoa salad is to chop up all the vegetable add-ins very small. This allows you to get all the different flavors in every bite.

chopped quinoa salad with cranberries

This hearty, nutrient-dense quinoa salad is the perfect way to enjoy spring veggies. The recipe can be found over on my Inspired Vegetarian column at Healthy Aperture. So click here for the recipe  if you want to see how I made it plus get a few ideas for swapping out ingredients!

20 replies
  1. Heather
    Heather says:

    This would be equally as nice as a light, healthy side for summer grill-outs, or made more hearty with some protein to top for cozy autumn suppers. And I’m definitely with you on chopping things finely to be mixed in — flavor in every bite is the way to go!

  2. Katie @ Mom to Mom Nutrition
    Katie @ Mom to Mom Nutrition says:

    I’ve recently started adding quinoa to salads and will definitely be trying your trick for cooking the quinoa beforehand. Love the addition of lemon!!

  3. Kate
    Kate says:

    I had this for lunch today and it was so good – one of my new favorites! I added microgreens and a little avo – perfect! And your quinoa cooking tip was awesome. it tastes so much better with less water.

Trackbacks & Pingbacks

  1. […] arugula boosts the fiber and nutrient content of pretty much anything — from sandwiches to quinoa salad, pasta to pies — even […]

  2. […] Chopped Quinoa Salad with Cranberries/ Danielle/ Danielle Omar […]

  3. […] 3 as it did on day 1. It doesn’t hurt that it’s also chock full of antioxidants, either.” (Get the recipe here.) —Danielle Omar, MS, RD, nutrition consultant and founder of […]

  4. […] Stuffed Cornish Hens via Nutrioulicious Chopped Quinoa Salad with Cranberries via Food Confidence One Pot Black Bean Quinoa Chili with Avocados via The Nutrition […]

  5. […] Chopped Quinoa Salad with Cranberries – Danielle of Food Confidence […]

  6. […] Danielle Omar / Via foodconfidence.com […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *