The Perfect Quinoa Salad, with Toasted Almonds, Dried Cranberries, and Apple

This seasonal quinoa recipe will change your perception of quinoa for the better.

This November, we’re going to show you how you can achieve great taste with fall's favorite tart fruit: cranberries. This content was created in partnership with Food52.

This is it. This is the one. This is the quinoa dish that will refresh your idea of what a quinoa salad can be. With this recipe, it’ll go from brown-bag lunch stalwart to something worthy of a dinner party. So pick up some quinoa and get to the farmers market — here’s how to make your new favorite salad.

Toss the fennel and shallots you found at the market with olive oil and a big pinch of salt, and lay it all out on a parchment-lined baking sheet. Roast for about 30 minutes, or until soft and caramelized at the edges.

Then cook the quinoa. While it’s bubbling away on the stove, prep the rest your salad ingredients. Practice your knife skills on the parsley; then the green onions; then the cranberries; then the apple.

Combine everything -- including your cooked quinoa and the roasted vegetables -- into one big bowl, and drizzle everything with olive oil, salt, pepper, and a healthy squeeze of lemon juice. The secret? Letting the salad sit for at least 20 minutes before serving; this will give all of the ingredients a chance to settle into their flavors. Then pack it up for lunch, or bring it to the dinner table -- and prepare for compliments.

Live.Love.Lux Tip: When using your Electrolux Induction Cooktop, cooking temperatures are more responsive than with gas or electric —so you can instantly adjust the heat to bring your quinoa from a  boil to a delicate simmer.

Quinoa Salad with Toasted Almonds, Dried Cranberries, and Apple

"We recommend using good quality dried cranberries. Craisins will work, but they are sweeter and tend to turn the salad a pinkish hue after a few hours." - Food52

Servings: 4



1 small bulb fennel, chopped into 1/2-inch cubes, fronds reserved

1 large or 2 medium shallots, chopped into 1/2-inch cubes

1 1/2 tablespoons olive oil

Big pinch of salt

1 1/2 cups water, for quinoa

1 cup quinoa, rinsed well

1 cup almonds, toasted and roughly chopped

1 bunch flat leaf parsley

1/2 cup dried cranberries

1 bunch (about 5 to 6) green onions, chopped (Green parts only)

1 Honeycrisp apple (Really, any kind of apple will do)

1 large lemon, juiced

Generous drizzle of any kind of oil (We like hazelnut)

Fine sea salt, to taste

Freshly ground black pepper to taste


Heat the oven to 375° F. Toss your fennel and shallots with the olive oil and a big pinch of salt, and lay them out on a parchment-lined baking sheet. Roast for 25 to 30 minutes, or until soft and caramelized at the edges. Once they’re done roasting, let them cool.

Boil the water with a pinch of salt, and add your rinsed quinoa. Turn your stove down to medium-low and let the quinoa cook for roughly 15 minutes, or until the water is absorbed. Fluff the quinoa with a fork, and let it cool in the fridge.

Rinse and dry your parsley well and chop it finely. Roughly chops your dried cranberries, too, and then toss them with the parsley and green onions.

Core and dice the apple, then add those chunks to the cranberry mixture. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown. Once the quinoa and roasted vegetables are cool, add them, too.

Drizzle everything with the oil. Add salt and pepper to taste. Season with more lemon juice if you like.

Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving.

More Recipes