A fresh twist on a classic combination, this cranberry quinoa salad with cranberries, orange, mint and kale is an easy Thanksgiving side dish for your holiday turkey or weeknight chicken! Find more of my pomegranate recipes.
One of my favorite meals of all time is the classic American Thanksgiving menu. Every year I look forward to it. I think I’m more excited about the leftovers, as I get to savor the meal days later.
The flavor combinations, the colors and just having everyone together (if only for one meal) makes this holiday more treasured to me than Christmas.
No gifts are exchanged on Thanksgiving. It is not about presents, toys or the other materialistic things that bombard our holidays. It is about family, love and being thankful for what we have.
I do not always host the Thanksgiving feast, but I welcome the job when I do. I love cooking everything from scratch, and everyone notices the difference a fresh, homemade meal tastes.
Thanksgiving does not have to come from a box or can. And this quinoa salad with cranberries, orange, mint and kale is a prime example of a healthy and delicious dish.
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Recipe highlights
- Simple: Quinoa is easy to cook and it cooks up very quickly. The pilaf salad comes together very easily and I share my tips on how to make sure you don’t end up with a soggy mess. You can make it ahead and let it chill in the fridge until you are ready to serve it.
- Healthy: Quinoa is not a grain, but the edible starchy seed of a flowering plant in the amaranth family. It comes in different varieties and can vary in texture and flavor. It is rich in protein and high in fiber. Plus the addition of kale, fresh fruit and a bit of honey, makes it a sugar-free sweet and sour side dish to your meal.
- Flavor: This recipe uses fresh raw cranberries – yes, you can eat them raw!!! They have a wonderful tart flavor that my family loves. It pairs wonderfully with the pomegranate and oranges. The kale is softened with the warm quinoa and the fresh mint adds to the vibrant flavors. This gorgeous pilaf salad and its bright colors will make a festive addition to your holiday feast.
Reader’s Reviews
“So very very very delicious!! Just made it for the 1st time for Thanksgiving today and I am seriously considering not bringing it to my in-laws so I don’t have to share it !!! 🙂 added some orange champagne vinegar that I had laying around, and before adding kale to cooked quinoa, I massaged it with some olive oil and the vinegar!! Looove it!! Will forward this recipe to all my friends!!!!” — Christine
Ingredients you need
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- Quinoa: You can use any color of quinoa you want for this recipe. I used the multi colored.
- Kale: I am always sneaking something healthy into my dishes. The chopped kale softens in the warm quinoa. You can also use spinach, chard or collard greens.
- Fresh cranberries: I use raw cranberries in this pilaf. It has great tang to the dish.
- Oranges: You will use the zest and the fruit of the orange
- Mixed nuts: I added chopped nuts to this pilaf to give it some crunch. You can use mixed nuts, cashews, almonds, walnuts or pecans. Use whatever you have available.
- Pomegranate arils: We love pomegranate and add it to everything during the fall months. Another way to add color, flavor and nutrition. Read this to learn how to seed a pomegranate. This can also be done several days before serving.
- Fresh mint: Again, fresh mint is best for flavor. You can use dried mint, if you can’t find any fresh.
- Pantry staples: Extra virgin olive oil and honey
Step-by-step directions
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- Cook the quinoa. Rinse and cook the quinoa. Once cooked, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
- Prep the kale. Wash, remove stems from kale. Finely chop kale and add to the warm quinoa.
- Chop cranberries. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush. When quinoa is cooled completely, gently stir in the orange zest and cranberry mixture.
- Chop oranges. Peel and coarsely chop oranges and mix in with the quinoa. Stir in nuts, pomegranate and mint. Cover and refrigerate until ready to serve.
Recipes tips and FAQs
Like rice, you can add a dash of salt in the water as you cook the quinoa. You can always season it after the quinoa is cooked, as well. You can also cook quinoa in vegetable, chicken or beef broth. You can also cook quinoa in milk or coconut milk for breakfast quinoa alternative to oatmeal.
Quinoa has a mild nutty flavor and once cooked, resembles tiny bits of rice. A simple substitute of rice for quinoa, and you’ve got a healthier and more satisfying meal. It is rich in fiber rich and high in protein.
And vegetarians love quinoa because it’s a complete protein source. Quinoa is also rich in Vitamin B, folate, magnesium, phosphorus, and manganese.
You can grind the quinoa to make a flour for gluten-free baking – check out my quinoa spice cookies for inspiration!
Now this cranberry quinoa salad is really something unique and different to show off on your Thanksgiving table. There is still the classic orange and cranberry combination we all love, but without the toothache from all the sugar that most cranberry sauces contain.
Need some more beautiful side dishes to brighten your Thanksgiving table?
- Purple Sweet Potato Cauliflower Soup
- Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
- Saffron Mashed Potatoes
- Roasted Pumpkin Herb Focaccia
Storing/Freezing Instructions
TO STORE: You can make this quinoa pilaf a day or two before serving. Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers, but it’s texture will change and get mushy when thawed. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Many complaints about quinoa I get from readers is that it turns out mushy. This is usually because it was cooked for too long and/or with too much water. Also, once the water is absorbed and the quinoa is done, remove the lid from your pot to release the steam. Continual steaming will also cause your quinoa to turn mushy.
This Cranberry Quinoa Salad is unique because it features raw cranberries. And YES, you can eat raw cranberries! Cranberries are naturally tart and you typically see recipes that cook the cranberries or use dried cranberries. I chop them up raw and add a touch of honey and oranges to balance the tartness with some sweetness. Raw cranberries are rich in phytochemicals that protect your body from sickness. They are also rich in antioxidants, fiber, calcium and Vitamins C, A and K.
Quinoa naturally has a coating around it that produces a bitter taste. Most quinoa that we purchase in stores today has this coating removed. Some people think you still need to wash your quinoa before cooking it, to remove the bitter flavor and to aid in digestion. I have found that most varieties of quinoa sold today does not require the extra rinsing. I personally, do not rinse my quinoa before cooking it and I have never had any issues with bitterness or digestion troubles. If you prefer to give it a rinse, feel free to do so. It doesn’t take up much extra time or effort to do this.
Quinoa Salad with Cranberry and Orange
Ingredients
- 1 cup quinoa
- 2 cup water
- 2 large leaves of kale
- 2 cup fresh cranberries
- 2 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 2 tablespoon grated orange zest
- 6 small oranges
- ¼ cup mixed nuts
- ¼ cup pomegranate arils
- ¼ cup chopped fresh mint
Instructions
- Rinse quinoa with water and strain.
- In a small pot, add quinoa and 2 cups water to boil.
- Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
- Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
- Wash, remove stems from kale. Finely chop kale and add to the quinoa.
- Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
- When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
- Stir in orange zest in with the quinoa.
- Peel and coarsely chop oranges and mix in with the quinoa.
- Stir in nuts, pomegranate and mint.
- Cover and refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
So very very very delicious!! Just made it for the 1st time for Thanksgiving today and I am seriously considering not bringing it to my in-laws so I don’t have to share it !!! 🙂 added some orange champagne vinegar that I had laying around, and before adding kale to cooked quinoa, I massaged it with some olive oil and the vinegar!! Looove it!! Will forward this recipe to all my friends!!!!
Hi Maggie,
Thank you for taking the time to let me know how much you liked this recipe. I love champagne vinegar! It’s so light yet full of flavor. I hope you and your family have a wonderful Thanksgiving!
xoxox Laura
Did you use salted or unsalted nuts in the recipe?
You can use either, but I prefer salted nuts.
Have you ever tried this salad warm instead of cold? Just curious
Hi Karen-
I have not tried the salad warm because I didn’t want everything to turn mushy. If you want to serve it warm, do not overcook the quinoa or you will end up with a bowl full of mush.
Laura
Such a gorgeous salad for this season, with the pretty hues of fall. I love cranberries and orange together. Quinoa sounds like a perfect grain for balancing the textures and flavors.
I love this quinoa salad recipe!! The combination of cranberries and oranges is perfect – a great salad. I modified the recipe a bit and added 3 cups of fresh spinach and some dried cranberries, and I left out the pomegranate.
A delicious salad even in the summer. 🙂
Thanks for sharing.
I have a quinoa feta salad that I love to make in the summer. http://doubletherecipe.com/2016/05/16/quinoa-feta-cheese-salad/
Hi Valerie! Glad you like it and I like your variations! Thanks for sharing!
will this still be good if I make ahead? It looks delicious!
You can make the quinoa ahead of time and mix it the next day. The longer the entire dish sites, the soggier the fruit and quinoa will get. I suggest mixing it the day you serve it, up to 8 hours?
I have made this recipe several times since I found it last fall. We love it!!! I have to make a double batch each time because it goes so fast!
Thank you so much for letting me know. I am thrilled to hear that everyone loves this! It’s one of my personal favorites, too. : )
Do you have calorie per serving information?
Found some fresh cranberries and can’t wait to try this! Did you leave the skins on the oranges or just use the pulp of the oranges? Thanks
I grate in some of the zest for more flavor, but the oranges are peeled and chopped. Full recipe is here: http://familyspice.com/recipes/recipe/?recipe_id=570. I hope you like it!