Quinoa Salad with Kale, Cranberries and Mint

This healthy quinoa salad with kale, cranberries and mint is perfect for making a potluck or serving anything you grill like chicken, fish or steaks.

Quinoa salad with kale, cranberries and mint

Mint is always the first thing to show up in my garden every spring, and I have tons of it right now. I love adding it to salads. If you’re like me and you have a lot of it too, then this quinoa salad is a great way to consume it! The mint combined with quinoa, dried cranberries, fresh kale and lemon juice makes a very aromatic salad that is also super easy to prepare. For more quinoa salad recipes, try my Grilled Mediterranean Chicken and Quinoa Salad and the Southwestern Black Bean, Quinoa, and Mango Salad.

Quinoa salad

How to cook quinoa for salad

When I make quinoa for salads, I don’t like mushy quinoa. I have a few tips for cooking fluffy, delicious quinoa.

  • do the washing up: Make sure you rinse your quinoa off before cooking it. Quinoa has a coating that makes it taste bitter when cooked, but quickly rinsing it in a colander will remove it.
  • Ratio of water to quinoa: Most package instructions recommend using two cups of water for each cup of quinoa. I think quinoa tastes better with more water, so I use one and two-thirds of a cup of water for every cup of quinoa.
  • Use tricolor or red quinoa: The texture is firmer and is best added to salads.
  • Instant Pot: You can also make perfect quinoa in the Instant Pot.

Tips for preparing meals

This quinoa salad is great for meal prep and lunch during the week. Go ahead and refrigerate for up to five days.


  • If you can’t find tri-colored or red quinoa, regular brown quinoa will work.
  • Sub quinoa for another grain like couscous, barley, or farro.
  • Add cucumber or avocado for extra vegetables.
  • Swap kale for spinach or arugula.
  • Add toasted pecans, walnuts, or almonds for some crunch.
  • If you want some cheese, try feta or goat cheese.

Quinoa salad with kale, cranberries and mint

Quinoa salad ingredientsQuinoa saladQuinoa salad

More Quinoa Recipes You’ll Love:

Quinoa salad with kale, cranberries and mint

191 Cals
5 protein
30th carbohydrates
6th Fats

Preparation time: 5 min

Cooking time: 20th min

Total time: 25th min

This healthy quinoa salad with kale, cranberries and mint is perfect for making a potluck or serving with anything you grill.

  • 1 2/3 cups water
  • 1 Cup tricolor or red quinoa, flushed and drained
  • 3/4 teaspoon kosher salt
  • 1 Cup coarsely chopped kale, packed up
  • 1/3 Cup dried cranberries
  • 1/3 Cup coarsely chopped fresh green mint leaves
  • 2 tablespoon Extra virgin olive oil
  • 1 big lemon, juiced
  • 1/2 teaspoon Lemon peel
  • 1 medium spring onion, thinly cut
  • Bring water and salt to a boil in a saucepan over high heat.

  • Add quinoa, reduce heat to medium-low, cover and simmer until quinoa is tender and liquid has been absorbed (approx. 18 to 20 minutes).

  • Beat the quinoa with a fork and set aside to cool.

  • After cooling, mix the kale, dried cranberries, mint, olive oil, lemon juice, lemon zest and spring onion in a large bowl.

  • Keep in the refrigerator until consumption. Serve chilled.

Portion: 1/ 2 cup, Calories: 191kcal, Carbohydrates: 30thG, Protein: 5G, Fat: 6thG, Saturated fatty acids: 0.6G, Fiber: 4thG, Sugar: 9G

Blue Smart Points: 6th

Green Smart Points: 6th

Purple Smart Points: 3

Keywords: Grill side dish, quinoa salad recipes

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