Cranberry & Apple Quinoa Salad

This Cranberry Apple Quinoa Salad is a vibrant side that’s light, fiber-rich, and gut-friendly. Sweet cranberries and crisp apples meet fluffy quinoa, toasted nuts, and aromatic herbs for a colorful dish that you wont be able to stop eating. Perfect served warm or at room temperature, it’s a crowd-pleasing, nourishing addition to any table.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

1 cup quinoa rinsed
1/2 cup dried cranberries
1 medium apple diced
1 small onion chopped
2 stalks celery chopped
2 cloves garlic minced
1/2 cup toasted walnuts
1/4 cup fresh parsley chopped
2 tsp fresh thyme leaves
1/2 tsp fresh rosemary minced
2 cups low-sodium vegetable broth
2 tbsp olive oil
Salt + pepper to taste

Method

Prep cranberries: Soak dried cranberries in a splash of warm water or broth for 5 minutes to plump. Drain.
Sauté veggies: In the claypot, sauté onion, celery, garlic, and half the rosemary in olive oil for 3–4 minutes until soft.
Add fruit: Stir in diced apple and cranberries, sauté 2–3 minutes.
Cook quinoa: Add quinoa and pour in 2 cups vegetable broth. Cook in claypot on Brown Rice mode for 20 minutes until quinoa is fluffy. Add a splash more broth if needed.
Finish salad: Fluff quinoa with a fork. Stir in parsley, thyme, remaining rosemary, and toasted walnuts. Season with salt and pepper.
Serve: Enjoy warm or at room temperature.

Notes

Additional Cooking Tips

Toast walnuts lightly to enhance flavor and crunch.
Adjust broth quantity slightly if you prefer a moister salad.
Can be made ahead and gently reheated. Quinoa holds texture well.
For extra flavor, a squeeze of fresh lemon before serving brightens the dish.

Macro	Per Serving
Calories	220 kcal
Protein	6 g
Fat	10 g
Carbs	28 g
Fiber	5 g