Good Earth Cranberry Quinoa Salad

November 9, 2022|
0 minute read


Dried cranberries and lemon zest add a touch of holiday brightness to this hearty quinoa salad. This dish can be made in advance and stored in the refrigerator for an easy side dish, or a simple lunch during the busy holiday season.
Yields 4 Servings
Prep Time10 mins Cook Time20 mins Total Time30 mins
  1 cup organic quinoa
  2 cups water
  ½ cup organic celery, thinly sliced
  ½ cup organic carrot, diced
  ½ cup organic dried cranberries
  4 tbsps. organic italian parsley, chopped
  4 tbsps. organic mint, chopped
  4 tbsps. organic green onion, chopped
  cup organic olive oil
  Zest of 1 lemon
  tsp. organic black pepper
  tsp. salt
  ¾ tsps. lemon juice (about 1⁄2 lemon)

Rinse quinoa thoroughly. Mix the quinoa and water in a small pot, bring to a boil, and reduce heat to a gentle simmer. Cook for 10-15 minutes, or until all the liquid is absorbed. Fluff quinoa with a fork, and set it aside to cool completely.


Mix quinoa, celery, carrot, cranberries, parsley, mint, and green onion in a large bowl.


Whisk lemon zest, olive oil, peppers, salt, and lemon juice until combined. Pour over quinoa mixture and toss.

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