Cranberry Walnut Quinoa Salad

12 30 244
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Cranberry Walnut Quinoa Salad
Health Highlights
A delicious and simple quinoa salad featuring cranberries and walnuts. Perfect for fall! Low FODMAP & gluten-free.


1 cup Quinoa, uncooked
1 cup Cranberry juice, 100%, organic (low FODMAP see notes)
1 tbsp Olive Oil, Extra Virgin
1 tbsp Red wine vinegar
1 tbsp Maple syrup
1 tbsp Salt
1 tsp Black pepper
567 gm Cherry Tomatoes (halved)
1 cucumber(s) Cucumber (chopped)
2 stalk(s) Green onion (chopped; green party only)
1/4 cup Cranberries (dried; or fresh)
1 cup Walnuts (chopped)


  1. Prepare quinoa according to package instructions.
  2. In a separate saucepan bring cranberry juice to a boil. Reduce heat and let the juice simmer for 5 minutes. Remove the saucepan from heat and let cool. Whisk in the olive oil, red wine vinegar, maple syrup, salt, and pepper.
  3. In a large bowl mix together the tomatoes, cucumber, green onion, dried cranberries, and walnuts. Once the quinoa has cooled off, mix it into the large bowl. Pour in the dressing and mix well.
  4. Store in the fridge for up to 1 week.

Nutrition Facts

Per Portion

Calories 244
Calories from fat 120
Calories from saturated fat 19.3
Total Fat 13.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 2.9 g
Cholesterol 0
Sodium 894 mg
Potassium 477 mg
Total Carbohydrate 27.0 g
Dietary Fiber 4.5 g
Sugars 12.6 g
Protein 6.2 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.5
Vegetables 1.6

Energy sources