Mint and Cranberry Quinoa Salad
Mint and Cranberry Quinoa Salad

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 491
  • 706mg Sodium
  • 71g Carbs
  • 6g Fiber
  • 17g Fat
  • 3g Saturated Fat
  • 17g Sugars
  • 14g Protein
  • 95mg Calcium
  • 4mg Iron

This incredibly flavorful and easy one-pot meal works great as a side dish with any protein, or pack it for lunch the next day at work. For even more flavor, cook the quinoa with low-sodium chicken stock instead of water.


  • 2 cups quinoa
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/4 cup crumbled feta cheese
  • 1/4 cup mint leaves
  • 1/2 red onion, thinly sliced
  • 1/2 bunch radishes, thinly sliced
  • 1/2 cup dried cranberries



1. Cook quinoa according to package directions.
2. Place cooked quinoa in a large mixing or serving bowl. Fluff with a fork. Add oil, balsamic vinegar, and sea salt. Finish with feta, mint, red onion, radish, and dried cranberries. Toss well and season with additional salt to taste, if desired.

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