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Cranberry Walnut Quinoa Salad

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Author: Angela Marinelli


  • 1 cup quinoa rinsed and drained
  • 2 cups less 2 TBS water
  • 2 TBS fresh orange juice
  • 2 cups shaved brussels sprouts I buy the Trader Joe's bag
  • 1/2 cup chopped walnuts toasted (if allergic to nuts, use pumpkin seeds)
  • 6 TBS dried cranberries apple juice sweetened (I love Eden brand)
  • 2 TBS fresh mint minced
  • 1 TBS fresh parsley minced
  • 1/4 cup cranberry dressing recipe below
  • coarse salt and black pepper to taste
  • Optional: zest of one orange (if you want more orange flavor add orange zest directly to the salad when tossing.


Cook the Quinoa

  • Bring the water and orange juice to a boil. Add a pinch of coarse salt.
  • Add rinsed quinoa and stir. Cover and reduce to a simmer.
  • Cook covered for 14 minutes, then add shaved brussels sprouts.
  • Cook for 3-4 more minutes, or until all liquid is absorbed. Brussels should be cooked through, but still have a little bite to them.
  • Then turn off heat and let sit for 5 minutes covered. Remove cover and fluff with a fork.

While Quinoa Cooks

  • Chop walnuts and toast at 350 degrees for about 7 minutes or until brown.
  • Mince mint and parsley.
  • Make Cranberry Dressing (see recipe below).

Put it Together

  • Toss warm quinoa with cranberries, walnuts, minced herbs, and about 6 TBS of Cranberry Dressing (add dressing to your taste). Add orange zest if using.
  • Adjust seasoning with coarse salt (I prefer sea salt) and black pepper to taste.
  • Lightly stir and serve.
  • Serve warm or room temperature.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014