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!

PREP TIME

15 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

9

Serves: 8-10

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Ingredients

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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
  1. Add quinoa to a large bowl. Add cucumbers, olives, cranberries, and almonds; stir to combine.
  2. 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.
  3. 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
Sugar Alcohol:0 g
Calculated for total recipe.
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian Whole30

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