Quinoa Salad with Fennel and Cranberries

This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness. Do add the orange zest if you can, as it heightens the citrus flavor. Great for everyday, or for enhancing Thanksgiving or Christmas holiday menus. Photos by Hannah Kaminsky.

Quinoa Salad with Fennel and Cranberries

This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness.

5 from 1 vote

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Course: Quinoa salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: quinoa salad, vegan salad recipe, vegetarian salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6

Calories: 269kcal

Author: Veg Kitchen

Ingredients

• 1 cup uncooked quinoa see note
• ½ cup walnuts chopped
• 1 medium fennel bulb
• 2 medium carrots peeled and sliced,or ½ cup chopped baby carrots
• ½ cup dried cranberries
• 2 scallions green parts only, sliced
• 2 tablespoons minced fresh dill
• ¼ cup orange juice preferably fresh
• 1 to 2 teaspoons grated orange zest optional
• 3 tablespoons lemon or lime juice more or less to taste
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Combine the quinoa with 2 ¼ cups water in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the water is absorbed. Let the quinoa cool to room temperature.
• Toast the walnuts over medium heat in a small skillet until they are fragrant, about 5 minutes, shaking the pan often. Set aside.
• Cut the stalks away from the fennel bulb. Save them for another use if you’d like, such as making soup stock. Reserve the delicate leaves. Cut away the stem of the fennel bulb and cut it into narrow strips, 1 to 2 inches long.
• Combine the fennel and its leaves with the cooked and cooled quinoa in a serving container. Add the remaining ingredients and stir together.
• Serve at once, or let stand at room temperature for a bit before serving. This is a salad that can be made ahead and refrigerated overnight.

Nutrition

Calories: 269kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 37mg | Potassium: 474mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3528IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: Use regular or red quinoa, or a combination. To add extra flavor, toss in an all-natural vegetable bouillon cube when cooking the quinoa, though this is entirely optional.

• See more of VegKitchen’s quinoa recipes.
• Explore more of VegKitchen’s super savory salads.