Cranberry Quinoa Salad with Brussels Sprouts

Allow me to introduce you to a recipe that has been making some serious rounds in my weekly meal planning rotation … this cranberry quinoa salad with brussels sprouts!

It’s healthy, it’s simple, it’s filled with veggies + warm dreamy spices.

A large white bowl filled with Cranberry Quinoa Salad with a grey and white napkin on the side.

Not to mention that it gets some major bonus points for the make-ahead factor – i.e. it somehow gets even better as it sits.

So, what’s exactly in this jazzy little number? Let’s discuss.

We have a flavorful quinoa base made with veggie broth, garlic and cozy spices like cumin, turmeric, cinnamon and cardamom. There’s crunchy almonds for texture and delightful sweet and tart dried cranberries for a touch of pizazz and oomph. AND! It’s bulked up even further by the addition of tender, caramelized, roasted brussels sprouts.

It’s excellent all on its own or as a fantastic switch-things-up side.

Might I also suggest packaging this salad up in pre-portioned containers so you have lunch ready to go for at least several days? Waiting at the ready! Crunchy, flavorful, veggie-packed goodness!

Yes to the ma’am! Let’s do this!

White bowls filled with almonds, quinoa, dried cranberries, garlic and brussels sprouts.

How To Make Quinoa Salad with Cranberries

So, we start by roasting up some brussels sprouts with a little olive oil, salt and pepper.

While the veggies are roasting, we’ll soften a shallot in a saucepan, before adding in some garlic and plenty of warm fragrant spices. Dried quinoa and broth are stirred in, and then the mixture simmers away until the quinoa is cooked and the liquid is absorbed.

We toss the quinoa and brussels sprouts together in a large bowl, along with some juicy dried cranberries and crunchy raw almonds. It’s finished with a sprinkle of salt and pepper and your salad is served!

A white bowl filled with roasted brussels sprouts, quinoa, almonds, dried cranberries and green onions.

Tips & Tricks For This Cranberry Quinoa Salad

  1. First things first. Use your judgment when cutting up the brussels sprouts. You want them all to be about the same size so that they roast evenly in the oven. So you may need to halve, quarter or even just trim and leave whole.
  2. Additionally, I would encourage you to keep any of the little leaves that fall off the sprouts when cutting and add them to the baking sheet. They get so awesomely crispy and charred after roasting. Yum!
  3. Let’s talk substitutions. I personally love the combo of almonds + cranberries, but you could absolutely switch that up depending on what you have on hand. Walnuts, pecans, pumpkin seeds, raisins, dried cherries – really anything will work.
  4. Along those lines, I think broccoli would make a great sub for the brussels sprouts if they just aren’t your thing.
  5. And finally, let’s talk serving. While this salad is fantastic all on its own, I like to serve with a protein of choice if making for dinner. Or, topped with some creamy dreamy sliced avocado.

How To Store

Let the salad cool to room temperature then transfer to an airtight container and place in the fridge. It will keep like this for about four days.

An overhead photo of Cranberry Quinoa Salad in a white bowl with a grey and white napkin on the side.

Additional Quinoa Salad Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Cranberry Quinoa Salad with Brussels Sprouts

Cranberry Quinoa Salad with Brussels Sprouts

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Healthy cranberry quinoa salad with brussels sprouts! Filled with crunchy almonds, dried cranberries and warm spices, it’s perfect for make-ahead meals or sides! Vegan & gluten free!

Ingredients

For the brussels sprouts:

  • 1 ½ pounds brussels sprouts, trimmed and halved (quartered if large)
  • 2 tablespoons olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon pepper

For the quinoa:

  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • ½ cup raw almonds, chopped
  • ½ cup dried cranberries
  • ½ teaspoon fine sea salt
  • thinly sliced green onion, for garnish

Instructions

For the brussels sprouts:

  1. Preheat the oven to 400ºF.
  2. Add the brussels sprouts to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer. 
  3. Bake for about 17 to 22 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven.

For the quinoa:

  1. Meanwhile, add the olive oil to a medium saucepan set over medium heat. When hot, add in the shallot and cook for about 1 to 2 minutes, until softened. Add in the garlic, cumin, turmeric, cinnamon and cardamom and cook for 30 seconds, stirring frequently, until fragrant. Stir in the quinoa and broth. Bring the mixture just to a boil, then cover, reduce the heat and let simmer for about 15 minutes, until the broth is absorbed. Turn off the heat and let sit covered for 5 minutes. Fluff the quinoa with a fork, then add to a large bowl.
  2. To the bowl, add the roasted brussels sprouts, the almonds, cranberries and salt. Mix until well combined. Taste and season with additional salt / pepper to make the flavors pop (I always add more salt). Serve garnished with some sliced green onion!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 392mg Carbohydrates: 43g Fiber: 7g Sugar: 13g Protein: 10g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.