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Mint and Cranberry Quinoa Salad

Mint and Cranberry Quinoa Salad


  • 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.


  • Recipe provided by Candice Kumai.

Nutrition Information

Per serving: 491 kcal cal., 17 g fat (3 g sat. fat), 706 mg sodium, 6 g fiber, 17 g sugar, 14 g pro., 95 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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