As a busy mom of three, I’m always looking for quick and easy recipes, but I’m also always on the hunt for quick and easy dinner ideas that are healthy too. That’s why I love this Cranberry Quinoa Salad with Lemon Vinaigrette. It’s a light dinner idea that is a healthy recipe that you can whip up in minutes.

Quinoa is kind of one of my favorite grains to use in everything. I even make QUINOA QUESADILLAS for my kids that they love, and I’ve also learned to COOK IT IN THE MICROWAVE so you can add it to any easy recipe. Win win. And, the truth is, my kids love quinoa too. Maybe not as much as I do, but they still love it enough to eat it and not complain about dinner.

So, if you’re looking for a light dinner idea for summer, this is perfect. I can imagine it would be delicious with some grilled chicken on top to make it into a meal, or serve it up year round as a healthy grain side dish with whatever else you’re having. I love that this cranberry quinoa salad is so versatile that way. So, on to the recipe. You can skip down to the bottom of the post to grab a printable version of this recipe.

Healthy and Delicious Cranberry Quinoa Salad With Lemon Vinaigrette

INGREDIENTS:

• 1 cup of dry quinoa (rinsed, if it does not come this way)
• 2 cups of chicken or vegetable broth (can substitute water, will just have a bit less flavor)
• 2 cups fresh spinach
• ½ cup of dried cranberries
• ½ cup of sliced almonds

LEMON VINAIGRETTE:

• ¼ cup of extra-virgin olive oil
• 1 lemon, freshly squeezed (about 2 tablespoons of lemon juice)
• 1 tablespoon of stone ground mustard
• ½ teaspoon dried oregano
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

INSTRUCTIONS:

1. In a large pot, over medium heat, pour the dry quinoa in to toast slightly before adding the broth. This will give the quinoa a nutty, earthy flavor.  Toast about 2 minutes. Then add in the broth.
2. Bring broth to a boil over medium high heat.  Cover with a lid and reduce heat to a medium-simmer.  Cook for about 15 minutes or until most of the liquid is absorbed.
3. Turn off burner and add in the spinach and cranberries.  Cover until spinach is wilted, about 10 minutes.
4. Lemon Vinaigrette:  Add all the ingredients into a small bowl or glass dressing container, whisk or shake until combined. Refrigerate before serving.
5. This salad can be served warm or cold.  Stir in your nuts and add the desired amount of dressing.  Toss to combine.

What do you think? Is this a healthy meal idea that you’ll make at home? Do you think your kids would eat it?

Cranberry Quinoa Salad with Lemon Vinaigrette

Print

This delicious Cranberry Quinoa Salad with a lemon vinaigrette dressing will have your mouth watering. Full of protein, and healthy ingredients, it makes the perfect side dish, or dinner idea.

Ingredients

• 1 cup of dry quinoa (rinsed, if it does not come this way)
• 2 cups of chicken or vegetable broth (can substitute water, will just have a bit less flavor)
• 2 cups fresh spinach
• ½ cup of dried cranberries
• ½ cup of sliced almonds
• ¼ cup of extra-virgin olive oil
• Lemon Vinaigrette:
• ¼ cup of extra-virgin olive oil
• 1 lemon, freshly squeezed (about 2 tablespoons of lemon juice)
• 1 tablespoon of stone ground mustard
• ½ teaspoon dried oregano
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. In a large pot, over medium heat, pour the dry quinoa in to toast slightly before adding the broth. This will give the quinoa a nutty, earthy flavor. Toast about 2 minutes. Then add in the broth.
2. Bring broth to a boil over medium high heat. Cover with a lid and reduce heat to a medium-simmer. Cook for about 15 minutes or until most of the liquid is absorbed.
3. Turn off burner and add in the spinach and cranberries. Cover until spinach is wilted, about 10 minutes.
4. Lemon Vinaigrette: Add all the ingredients into a small bowl or glass dressing container, whisk or shake until combined. Refrigerate before serving.
5. This salad can be served warm or cold. Stir in your nuts and add the desired amount of dressing. Toss to combine.