Quinoa and Cranberry Salad

Want a new recipe for a refreshing quinoa salad? Try Roberto Martin's Quinoa and Cranberry Salad, just in time for spring!

Serves: 6


  • 1 cup red quinoa 
  • 1 1/2 cups water 
  • 1/2 cup dried cranberries 
  • 1 red bell pepper, cored, seeded and diced small 
  • 1 large cucumber, peeled seeded, and diced small 
  • 1/4 medium red onion or Vidalia onion, very thinly sliced
  • 1/2 cup sliced almonds 
  • 2 heads butter lettuce, washed and torn into large square pieced 
  • Heirloom Tomato Vinaigrette 



Rinse the quinoa and put it in a small soup pot. Add the water to the quinoa and bring to a gentle boil, cover, reduce the heat to low, and simmer until the quinoa is fully cooked and the water has been absorbed. Fluff the quinoa with a fork and transfer it to a large plate or platter, spreading it out to help it cool quickly. Refrigerate until cold.  

When the quinoa is cold, toss it in a large bowl with the next 6 ingredients and dress it with the vinaigrette. Season to taste with salt and pepper, if needed.  


For more delicious recipes from Roberto Martin, check out "Vegan Cooking for Carnivores."