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Cranberry Quinoa Salad

by SusySedano  |  Jul 14, 2012

Cranberry Quinoa Salad
  1. PREP
  2. 0 m
  • COOK
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Not only is this salad colorful and full of flavor, it’s also a protein powerhouse and a good source of iron and magnesium, says Kati Mora, RD, founder of Around the Plate, an online blogging community focused on nutrition. Antioxidants and vitamin C from the cranberries help protect the body from damaging free radicals and may have anti-inflammatory and anti-cancer properties as well, she says.



  • 1 cup Quinoa
  • 2 cups Drinking Water
  • 4 tbsp Honey
  • 1 clove Garlic
  • 1 1/2 cups Cranberries
  • 1/2 tsp Lemon Juice
  • 4 tbsp Lime Juice
  • 1 tbsp Fresh Mint
  • 1 tbsp Cilantro
  • 1/2 cup Red Onion
  • 1/8 tsp Salt*


1 Ingredients:
2 cup quinoa
3 cups water
4 tablespoons honey, divided
5 clove of garlic, finely chopped
6 /2 cups cranberries, whole
7 /2 teaspoon lemon juice
8 tablespoons lime Juice
9 tablespoon mint, finely chopped
10 tablespoon cilantro, finely chopped
11 /2 cup red onion, finely chopped
12 /8 teaspoon salt
13 Directions:
14 In a small strainer, rinse quinoa multiple times. In a pot, add 2 cups of water and quinoa. Bring to a boil and then let it simmer for 20 minutes or until all the water has been absorbed. While water is simmering, combine 2 tablespoons of honey, lemon juice, and garlic in a small bowl. When the quinoa is done cooking, add the honey mixture and stir. Chop cranberries with 2 tablespoons of honey and lime juice in a food processor. Add cranberry mixture to the quinoa and stir. Stir in the mint, cilantro, red onion, and salt to the quinoa. Let quinoa chill until ready to eat.
15 Makes 4 servings
17 Per serving (1 cup): 252 calories, 2.5g fat, 0.3g saturated fat, 54.3g carbohydrates, 5g fiber, 52.6mg sodium, 6g protein