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Crunchy Quinoa Almond Cranberry Salad


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low sodium chicken stock
  • 1/2 cup shredded carrots
  • 1/4 cup toasted slivered almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste


Heat quinoa and water to boiling in a 2 quart saucepan; reduce heat and simmer covered for 12-15 minutes or until tender.

Remove pan from heat and let sit 5 minutes then fluff quinoa with a fork and cool to room temperature.

Add carrots, almonds, cranberries and parsley to blend.

Mix oil and vinegar together and drizzle over quinoa salad; mix well.

Serve warm or refrigerate for a chilled whole grain salad.


6 servings

Nutrition Facts

210 calories
77 calories from fat (37%)
9g fat
1g saturated fat
0mg cholesterol
12mg sodium
29g carbohydrates
3g fiber
8g sugars
5g protein

Recipe by Kathleen Zelman, MPH, RD

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