Vegan Bejeweled Cranberry Almond Quinoa Salad (Edit recipe)

A deliciously versatile side dish or light lunch or dinner, this chilled quinoa salad is brimming with lots of great flavors and textures: chewy dried cranberries, cool & crunchy cucumbers, salty green olives, and crunchy almond pieces. The simple lemon-basil olive oil dressing is the perfect complement to this tasty & healthy, dairy-free, egg-free, gluten-free salad!

15 minutes

15 minutes to 20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	3730
Fat:	309 g
Carbohydrates:	156 g
Protein:	127 g
Cholesterol:	0 g
Sodium:	2162 mg
Fiber:	64 g
Sugars:	20 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 8-10

Ingredients

3 cups Quinoa, cooked and cooled
5 Mini Cucumber, halved lengthwise and sliced
6 oz Green Olives, medium, pitted (from can); drained and halved
0.666 cup Organic Dried Cranberries
0.666 cup Roasted Almonds, roughly chopped (or placed in sealed bag and smashed with kitchen mallet into various-sized pieces)
0.25 cup Lemon Juice, freshly squeezed (about 2 lemons)
1 tsp Sea Salt
2 Tbsp fresh Basil, roughly chopped
0.333 cup Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add quinoa to a large bowl. Add cucumbers, olives, cranberries, and almonds; stir to combine.
To a mason jar or small bowl, whisk to combine lemon juice, salt, basil, and olive oil. Pour dressing over quinoa salad; stir to combine.
Cover with plastic wrap and refrigerate until ready to serve.

Notes

Can be made ahead if bringing to a party. Terrific for a potluck dish. Delicious to pack for easy work lunches or to pack for a picnic. To make more of a full meal, top with a grilled protein such as marinated, grilled tofu. If not vegan, top with grilled chicken or fish.