A healthy Nutty Quinoa, Spinach and Cranberry Salad that’s simple to prepare and keeps well in the refrigerator for an easy meal or lunch. 
After indulging in Halloween treats, I needed something fresh and nourishing to reset. I don’t usually crave sweets, but once I start, it’s hard to stop. To counter that sugar spiral, I made this bright quinoa salad using ingredients I had on hand. It’s a riff on one of my favorite pasta salads, adapted to quinoa, with the cheese omitted and the dressing simplified. I snacked on it all day and still had enough left for lunch the next day — which made me very happy.
This salad is crisp, slightly sweet from the cranberries, and pleasantly crunchy from nuts and seeds. It stores well and is a great make-ahead option for busy days. My daughter tried it and loved it — she even asked for it in her school lunch next week.
Nutty Quinoa, Spinach and Cranberry Salad
- Author: Aggie’s Kitchen
- Category: Salad
- Method: Stovetop
A wholesome quinoa salad with spinach, dried cranberries, almonds and sunflower seeds. Easy to make ahead and enjoy throughout the week.
Ingredients
- 1 cup quinoa, pre-rinsed
- 2 cups water
- 1/2 cup sliced almonds
- 1/4 cup toasted sunflower seeds
- 1/2 cup dried cranberries
- 2 cups fresh spinach, torn or thinly sliced
Dressing:
- 4 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the quinoa according to package directions, then set it aside to cool.
- Transfer the cooled quinoa to a bowl. Stir in the sliced almonds, toasted sunflower seeds, dried cranberries and half of the dressing. Refrigerate for at least one hour so the quinoa cools completely and absorbs the dressing.
- When ready to serve, add the spinach and the remaining dressing to the quinoa mixture. Gently toss until combined and season with coarse salt and freshly ground black pepper to taste.
Notes
If you plan to eat the salad over several days, refresh individual servings just before eating with a splash of vinegar and a light drizzle of oil to revive the flavors and greens.