Cranberry and Cilantro Quinoa Salad Recipe

Name: Cranberry and Cilantro Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: 6
Ingredients: 1.5 cups water; 1 cup uncooked quinoa, rinsed; 1 small red onion, finely chopped; 0.5 cup minced carrots; 0.5 cup dried cranberries; 0.25 cup red bell pepper, chopped; 0.25 cup yellow bell pepper, chopped; 0.25 cup chopped fresh cilantro; 0.25 cup toasted sliced almonds; 1 lime, juiced; 1.5 teaspoons curry powder; salt and ground black pepper to taste

Cook Time: 20 minutes

Quinoa Salad with Cranberries and Curry

This light and flavorful quinoa salad combines the sweetness of dried cranberries with the savory touch of curry powder. It's perfect as a refreshing side dish or a light lunch!

Ingredients

1 cups water
1 cup uncooked quinoa, rinsed
1 small red onion, finely chopped
cup minced carrots
cup dried cranberries
cup red bell pepper, chopped
cup yellow bell pepper, chopped
cup chopped fresh cilantro
cup sliced almonds, toasted
1 lime, juiced
1 teaspoons curry powder
Salt and ground black pepper, to taste

Directions

Bring 1 cups of water to a boil in a covered saucepan over high heat.
Add the quinoa to the boiling water, reduce the heat to low, and simmer, covered, for 15 to 20 minutes, or until the water is fully absorbed.
Remove the saucepan from heat and transfer the quinoa to a bowl. Refrigerate until the quinoa is cold.
Once the quinoa has cooled, stir in the chopped red onion, minced carrots, dried cranberries, chopped red and yellow bell peppers, cilantro, and toasted almonds.
Add lime juice and curry powder to the salad, and season with salt and black pepper to taste. Mix everything together well.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.

Nutrition Facts

Per Serving	Amount
Calories	176
Total Fat	4g (5% Daily Value)
Saturated Fat	0g (2% Daily Value)
Sodium	13mg (1% Daily Value)
Total Carbohydrate	32g (11% Daily Value)
Dietary Fiber	4g (15% Daily Value)
Total Sugars	8g
Protein	5g (11% Daily Value)
Vitamin C	25mg (27% Daily Value)
Calcium	41mg (3% Daily Value)
Iron	2mg (9% Daily Value)
Potassium	292mg (6% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Introduction: The Cranberry and Cilantro Quinoa Salad is a refreshing, nutritious dish that combines the earthy taste of quinoa with the bright flavors of cilantro, dried cranberries, and a touch of curry. This salad is an excellent addition to any meal, offering a perfect balance of textures and flavors that makes it a crowd favorite.

History of the Cranberry and Cilantro Quinoa Salad

While quinoa has been cultivated in the Andean regions of South America for thousands of years, its incorporation into various international dishes, such as the Cranberry and Cilantro Quinoa Salad, is a relatively recent trend. Quinoa, often referred to as a "superfood," gained widespread popularity in the early 2000s due to its high protein content and versatility. The combination of quinoa with ingredients like cranberries and cilantro reflects a global fusion of flavors, drawing from both South American and Mediterranean influences. The salad itself likely emerged in the 21st century as part of the growing movement towards healthier, plant-based diets.

Regional Variations and Features

This quinoa salad blends the flavors of the American Midwest, where cranberries are a staple crop, and traditional South American cooking, where quinoa plays a central role. In regions like the United States, where quinoa has become a popular ingredient, this dish may be served with local variations, such as the addition of roasted nuts or different vegetables depending on seasonal availability. In contrast, countries in South America where quinoa is a traditional food may prepare it more simply, with fewer added ingredients like dried fruits or spices. The use of cilantro, however, is quite common in Latin American cuisine, where it is prized for its fresh, citrusy flavor.

How It Differs From Similar Dishes

The Cranberry and Cilantro Quinoa Salad stands out from other quinoa-based salads due to its distinctive combination of sweet and savory flavors. Unlike traditional quinoa salads that often focus on Mediterranean ingredients like cucumbers, tomatoes, and olives, this recipe introduces a fruity component through the dried cranberries, providing a tart contrast to the curry powder's warmth. Additionally, the use of cilantro instead of more typical herbs like parsley gives the dish a uniquely bright, herbaceous quality that is more commonly found in Latin American and Asian cuisines. The addition of almonds adds a satisfying crunch, further differentiating this dish from simpler grain salads.

Where Is It Typically Served?

The Cranberry and Cilantro Quinoa Salad is a versatile dish that can be served in a variety of settings. It is often found as a side dish at holiday gatherings, particularly in the United States during Thanksgiving, due to its vibrant color and festive flavors. It is also a popular choice at health-conscious restaurants or potlucks where attendees seek lighter, plant-based meal options. In some Mediterranean or fusion restaurants, you might find this salad served as part of a larger spread alongside grilled meats or roasted vegetables. It's equally at home as a main dish for a vegetarian lunch or a refreshing side at a summer barbecue.

Interesting Facts

Quinoa's Ancient Roots: Quinoa was a staple food of ancient civilizations in the Andes, where it was considered a sacred crop. The Incas referred to it as "the mother of all grains."
Health Benefits: Quinoa is a complete protein, meaning it contains all nine essential amino acids. This makes it an excellent source of protein for vegetarians and vegans.
Creative Variations: While the salad's core ingredients remain consistent, many cooks modify the recipe by adding extra fruits like oranges, or even incorporating cheese such as feta or goat cheese for added creaminess.
Festive Appeal: The combination of red cranberries and green cilantro gives the salad a festive look, making it an attractive dish for special occasions like Christmas or Thanksgiving.
Popularity in Health Circles: As quinoa became popular among health-conscious individuals, this salad emerged as a go-to option for those looking to incorporate more whole grains, fresh vegetables, and nutrient-rich fruits into their diet.

FAQ about Cranberry and Cilantro Quinoa Salad Recipe

Leftover quinoa salad can be stored in an airtight container in the refrigerator for up to 3 days. For best results, it's recommended to serve the salad chilled, but it can also be eaten at room temperature.

Yes, this quinoa salad can be made in advance. Prepare the salad and store it in the refrigerator. It's best when chilled for at least 2-3 hours to allow the flavors to meld.

If the salad tastes bland, try adding more lime juice, salt, or curry powder. You can also enhance the flavor by adding a dash of olive oil or more cilantro, depending on your taste preferences.

Yes, you can substitute other vegetables like cucumber, cherry tomatoes, or avocado for bell peppers. Just make sure to chop them into small pieces to maintain the texture balance.

If you don’t like cilantro, you can substitute it with fresh parsley, basil, or even mint, depending on your taste preference.

Yes, to make the salad spicy, you can add finely chopped chili peppers or a pinch of cayenne pepper to the mix. Adjust the amount based on how spicy you prefer it.

It is not recommended to freeze quinoa salad because the vegetables, especially the bell peppers and cilantro, may lose their texture when thawed. However, you can freeze the cooked quinoa separately and then assemble the salad fresh when you're ready to serve it.

To prevent the salad from getting soggy, ensure that the quinoa is fully cooled and the vegetables are not overly watery. It's also a good idea to store the dressing and salad separately until ready to serve.

You can customize the salad by adding ingredients like feta cheese, goat cheese, or grilled chicken for a protein boost. You can also try adding roasted vegetables like sweet potatoes or zucchini for added flavor.

Yes, you can substitute toasted almonds with other nuts such as walnuts, pecans, or cashews. Just be sure to toast them lightly to bring out their flavor.

Comments

CooperCook

10/06/2025 01:52:54 PM

This recipe is amazing!!! I would give it 10 stars if I could. I cook my quinoa in chicken broth because I think it gives more flavor,but there are so many amazing flavors in this salad that it would probably be fine just in water.

redveeder

05/22/2018 05:06:54 PM

I dislike curry and don't care for red onion but gave it a try anyways. Loved it! But did these changes: only added about 1 1/2 t of onion which was plenty and still gave it enough flavor. Used only 1/2 t curry and added 1/2 t cumin. Added 1 t of Olive Oil to moisten up a tad. Was fairly easy to make. Served on a bed of spinach. Also, I found that toasting quinoa with 1 T butter for a few minutes, until it is popping for a while, then adding chicken broth instead of water gives it a more mellow flavor. I made the quinoa in mid day and put in the refrigerator for a couple hours . Then at dinnertime I added the veggies and everything else. We will make this again and again!

Gds112

06/11/2023 10:08:23 AM

Love, love, love it! I’ve made this recipe for friends, family and church groups, and everyone loves it. I did cut back on the cilantro, as it’s a bit overpowering. With costs as they are, I’ve used only green peppers as they’re less expensive. I’ve tried it warm, but it’s much better cold.

Cherie Pries

10/30/2017 10:01:40 PM

This is a really good salad. Special bonus ... I had about a cup or so left the next day so I added a little more toasted sliced almonds and about 1/4 cup of feta cheese. I used that to stuff a bell pepper and the taste was fantastic. I had been a little concerned about heating it with the cranberries in it, but no worry. As the curry flavor was slightly more pronounced it was totally different from the way it tasted as a cold salad, but the cranberries balanced it all out perfectly. This was a great way to disguise "leftovers"!

Kathy

12/14/2019 08:02:30 PM

I made this for two Thanksgiving gatherings and everyone liked it! I chopped the dried cranberries a little smaller. Added 1tsp. of coconut sugar to 1/4c. Lime juice along with 1/2tsp. Cumin and 1 tsp. Curry. Cut the onions to 1/4 cup. Added 1 clove of garlic. And a few extra sliced toasted almonds. I made these changes based on some of the reviews.

kinzerlb

06/14/2020 06:20:17 PM

I regularly take this salad to summer dinner parties, and it's a hit. I boil the quinoa in half chicken broth, half water, and add the curry at that juncture.

becky hild

05/09/2020 01:15:51 AM

I didnt have fresh peppers so I used peppers and onion from my frozen stir mix which resulted in less onions. I wanted a HOT side dish with my roast. I did use a small amt of chicken stock concentrate in the water instead of chicken broth. I put 1 tsp curry in the quinoa and 1/2 tsp in my veggies I sautéed then added chopped cranberries and almonds. When done I added cilantro and lime juice. THEN mixed both together. It was very yummy! The only thing I added was 1/4 tsp? Salt

Careee

12/06/2017 09:55:58 PM

This is my "go-to" salad, and my family requests it for special occasions. It is truly delicious. The only modifications I make are to increase nearly each ingredient. I am particular about freshness and I wash, pat dry, and hand chop everything. I carefully rinse the quinoa, and toast the almonds in the toaster oven. It takes a lot longer than 10 minutes for me to prepare this colorful salad. But it is worth the trouble.

Donna Bradley

06/12/2023 10:36:43 PM

Loved it! First time making quinoa, I added a chicken bouillon cube to it. I went light on cilantro & cumin. Seems a little dry I will add olive oil if needed when I serve it tomorrow. Will make it again

Joan Hegeman

01/15/2019 11:43:08 AM

Very good! Kind of a unique salad for me. Not having enough dried cranberries, I added raisins, and simmered both in with the quinoa, per suggestions here. Unfortunately, my cilantro had gone bad so I lost that flavor, and almonds just don't appeal to me. I'm going to add some pecans to the rest of it, and few tiny orange segments as a garnish. Actually, with a few small cooked chicken pieces, (maybe leftovers from a rotisserie chicken.) you would have a complete, one plate meal! I really like this!

A person

10/09/2019 12:37:09 PM

This salad is really good. I have made it twice now - one time with nuts and one time without and I prefer without. The changes I made were very slight - I cooked the quinoa in chicken soup base, I used less onion than called for, substituted cumin for curry and I drizzled some olive oil on the salad when tossing. This salad is very colourful and delicious.

Kerri Pothier

05/31/2025 12:15:32 PM

Go to recipe

BubblyTuna3827

03/09/2025 06:20:58 PM

Served with semi-spicy crab cakes. A great plate mate and a hit with the family.

Andrew Mitchell

10/23/2024 12:51:36 PM

This is a new favorite in my house.

ZanyNut8421

05/30/2024 01:41:26 PM

We are not huge fans of cilantro so I used 1/2 the amount and it was great!

Andrea Chow

07/18/2021 07:09:45 PM

The colors and the flavor combination are fun, but it's a lot of curry powder and it stains everything it touches. It's best fresh because it gets kind of soggy after being refridgerated.

lauraM

06/29/2021 01:46:30 AM

pretty yummy. followed directions

DK Tran

04/28/2021 01:31:21 AM

This is a fantastic recipe. I don't need to change a thing. The quinoa came out perfectly cooked. The colors are beautiful. The flavors are complex, yet refreshing. And it's healthy, too.

Teri

04/11/2021 04:33:42 PM

Delicious. It’s so simple yet very flavorful. The first time I made it I ran out of quinoa and used farro This second time I made sure I had quinoa on hand. This is a keeper. I will definitely make this again

James Orlando

10/12/2020 11:29:46 PM

Great flavors. Excited to eat healthy for lunch

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