Vegan Bejeweled Cranberry Almond Quinoa Salad
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!
Ingredients
- 3 cups3 cups3 cups Quinoa, cooked and cooled
- 555 Mini Cucumber, halved lengthwise and sliced
- 6 oz6 oz6 oz Green Olives, medium, pitted (from can); drained and halved
- 0.666 cup0.666 cup0.666 cup Organic Dried Cranberries
- 0.666 cup0.666 cup0.666 cup Roasted Almonds, roughly chopped (or placed in sealed bag and smashed with kitchen mallet into various-sized pieces)
- 0.25 cup0.25 cup0.25 cup Lemon Juice, freshly squeezed (about 2 lemons)
- 1 tsp1 tsp1 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, roughly chopped
- 0.333 cup0.333 cup0.333 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.
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About This Recipe
Show nutritional information
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 Whole30This 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. |
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