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This is my new favorite spring and summer salad that checks all the flavor boxes! It's made with quinoa, cranberries, toasted nuts, green onions, fresh mint and parsley then tossed in a tangy and slightly sweet balsamic dressing. Quinoa is our go-to "grain" as it's a complete protein and is quick and easy to make! Serve this salad as a main dish or a side salad. V, GF, WFPB.

4-6 servings



  • 1 cup dry quinoa (or wild rice)

  • ½ cup unsweetened dried cranberries

  • ¼ cup green onions, thinly sliced (about 2 stalks)

  • ½ cup toasted walnuts, chopped (or pecans)

  • ¾ cup fresh curly parsley, chopped

  • ¼-½ cup fresh mint, chopped


  • 3 tablespoons balsamic vinegar

  • 1-2 tablespoon pure maple syrup (or date paste)

  • 1 tablespoon tahini

  • ¼ teaspoon cinnamon

  • ½ teaspoon sea salt, or to taste

  • Freshly ground black pepper


  1. Make the quinoa: Cook according to package directions. Allow to cool.

  2. Make the dressing: To a small mixing bowl, add vinegar, maple syrup, tahini, cinnamon, salt and pepper. Whisk until well combined.

  3. Combine: To a large serving bowl, add the cooled quinoa, cranberries, green onions, walnuts, herbs and dressing tossing until well combined.

  4. Leftovers: Store in an airtight container for 2-3 days.

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