Gluten-Free Cranberry-Almond Quinoa Salad Recipe

Name: Gluten-Free Cranberry-Almond Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/4 cup olive oil; 3 1/2 teaspoons fresh lemon juice; 1/2 teaspoon honey; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; Salad; 1/2 cup dried cranberries; 1 cup uncooked quinoa; 1 cup scallion, sliced into 1/4-inch rings; 3/4 cup sliced blanched almond; 3 tablespoons fresh mint leaves, cut into chiffonade

Servings: persons

Dressing
1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Salad
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallion, sliced into 1/4-inch rings
3/4 cup sliced blanched almond
3 tablespoons fresh mint leaves, cut into chiffonade

1
For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
2
For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
3
Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dressing, 1/4 cup olive oil, 3 1/2 teaspoons fresh lemon juice, 1/2 teaspoon honey, and more.

Yes, Gluten-Free Cranberry-Almond Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gluten-Free Cranberry-Almond Quinoa Salad

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