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Colorful cranberry orange quinoa salad

Cranberry orange quinoa Photo by: Tracy Benjamin

The perfect Thanksgiving side should be healthy, colorful and packed with flavor. This cranberry orange quinoa salad does it all! It’s also in our favorite recipe category: easy. You might want to double or triple or quadruple this recipe for family holiday gatherings- everyone will be going back for thirds!

Servings: 8
Prep time: 10 minutes
Cook time: 15 minutes


  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup cranberries, fresh
  • 1/4 cup celery, chopped
  • 2 tbs extra virgin olive oil
  • 1 tsp honey
  • 2 tbs orange zest, grated
  • 6 small oranges
  • 1/4 cup mixed nuts
  • 1/4 cup pomegranate arils
  • 1/4 cup mint, fresh, chopped


  1. Rinse quinoa.
  2. Bring 2 cup water to boil. When water is boiling, transfer rinsed quinoa and return to boil.
  3. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Wash, remove from stems and finely chop 2 large leaves of kale.
  5. Combine 2 cup cranberries, 2 tbs extra virgin olive oil, and 1 tsp honey in a food processor and pulse until coarsely chopped.
  6. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
  7. Stir in 2 tbs orange zest (grated) with the quinoa.
  8. Peel and coarsely chop 6 small oranges.
  9. When quinoa is cooled completely, gently stir in the oranges, cranberry mixture, 1/4 cup mixed nuts, 1/4 cup pomegranate arils, 1/4 cup celery, and 1/4 cup mint.
  10. Cover and refrigerate until ready to serve.

Recipe adapted from Family Spice.

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