This quinoa salad has fresh cranberries and orange, walnuts, and a tangy Dijon dressing.¬† It’s a perfect salad to lighten up a Thanksgiving spread, while still incorporating¬†fun fall flavors. You could also use dried cranberries if you didn’t snag a bag of fresh ones, but you might want to plump them up some water before blending them.

Cranberry Orange Walnut Quinoa Salad [GF, Vegan]

Cranberry Orange Walnut Quinoa Salad [GF, Vegan]


    Cranberry-orange mixture:
  • 1.5 cups of fresh cranberries
  • 1 large orange
  • a small handful of parsley
  • tbsp minced or crushed garlic
  • 1/4 cup olive oil
  • Juice from 1/2 of a lime
  • 1 tsp sea salt
    Dijon dressing:
  • 1/8 cup olive oil
  • 1 tbsp dijon mustard
  • 1/2 tbsp pepper
  • pinch of salt
  • 1 tbsp white vinegar
  • 1 tbsp agave nectar or honey
  • 12oz quinoa, uncooked (doesn't have to be exact)
  • 1 cup of walnuts (pieces, or you can grind up some halves like I did)
  • 1/2 cup chopped apples, or dried apples pre-soaked in water and chopped
  • 1 stalk of celery, finely diced


  1. Cook quinoa according to directions on the package (using a rice cooker makes this quick and easy)
  2. While the quinoa is cooking, place cranberry-orange mixture ingredients in a blender
  3. Blend on low, until the cranberries and oranges are blended but still have some small pieces, and put the mixture aside
  4. Blend ingredients for Dijon dressing on high
  5. Put the quinoa in a large bowl
  6. Add celery and apples to the quinoa, mix
  7. Stir in the cranberry-orange mixture until all the quinoa is coated
  8. Pour in Dijon dressing and mix well
  9. Enjoy!
Recipe Management Powered by Zip Recipes Plugin