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Cranberry Orange Quinoa Salad

Cranberry Orange Quinoa Salad

This recipe is a superfood paradise. Inspired by Family Spice, this refreshing salad offers the classic combination of cranberry and orange, with a fresh twist of kale, pomegranate, quinoa, and mint! It’s light in calories and heavy in flavor…can you say hello, perfect comfort food?

Cranberry Orange Quinoa Salad
Yields: 8 Servings


  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup cranberries, fresh
  • 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. In a fine mesh sieve, rinse quinoa under running water until it no longer “foams” and water runs clear.
  2. Transfer to a medium saucepan. Add almond milk and salt. Bring to a boil over high heat, then lower heat, cover and simmer, stirring occasionally until all the liquid has evaporated, about 10-12 minutes.
  3. Wash, remove from stems and finely chop 2 large leaves of kale.
  4. Pulse in a food processor to coarsely chop 2 cup cranberries, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of honey.
  5. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
  6. Stir in orange zest with the quinoa.
  7. Peel and coarsely chop 6 small oranges.
  8. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  9. Stir in cup mixed nuts, pomegranate arils, and mint.
  10. Cover and refrigerate until ready to serve.


What’s your favorite quinoa salad recipe? Let us know in the comments below.


Teresa & WANU


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