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A close-up of a Quinoa Cranberry Bowl filled with fluffy quinoa, dried cranberries, crumbled feta cheese, sliced almonds, and chopped green onions.

Quinoa Cranberry Bowl

A nutritious and colorful bowl with quinoa, cranberries, almonds, and a tangy dressing. Perfect for a healthy lunch or make-ahead meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4 bowls

Equipment

  • Fine mesh strainer
  • Saucepan
  • Mixing Bowl

Ingredients
  

For the Bowl

  • 1 cup dry quinoa, rinsed
  • 2 cups veggie broth
  • 1/2 cup cranberries
  • 1/2 cup chopped green scallion
  • 3/4 cup slivered almonds
  • 3/4 cup feta cheese
  • 1/2 cup chopped parsley

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbsp honey
  • 2 cloves garlic, minced
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Rinse quinoa in a fine mesh strainer and add to a saucepan.
  • Add veggie broth and turn on heat. Bring to a rolling boil, then stir and reduce heat to low. Cover and cook for 15 minutes.
  • Turn off heat and let sit for 5 minutes.
  • Fluff quinoa with a fork. If any water remains, return to heat for a few more minutes.
  • Transfer quinoa to a bowl to cool.
  • Whisk together olive oil, lemon juice, garlic, dijon mustard, salt, and pepper in a bowl to make the dressing.
  • Once quinoa is cool, add cranberries, scallion, almonds, feta cheese, and parsley.
  • Pour dressing over the mixture and toss to combine.
  • Serve immediately or refrigerate. The flavors improve over time.

Notes

This bowl keeps well in the fridge for up to 3 days. For a vegan version, omit the feta cheese or use a plant-based alternative.
Keyword healthy recipe, meal prep, nutritious lunch, Thanksgiving side, vegan breakfast