Vegan Bejeweled Cranberry Almond Quinoa Salad (Edit recipe)

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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!

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PREP TIME

15 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

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

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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.

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About This Recipe

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.