Red Quinoa Vegetable Salad

Good nutrition and great flavors combine in this grain salad. A quick simmer brings together a super-easy DIY cranberry sauce, which becomes the foundation of the sweet and tangy dressing, used to coat velvety spinach leaves and crunchy cauliflower florets.

Serves: 16Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 16


  • 2 1⁄3 cups water, divided
  • 1 cup red quinoa
  • 1 cup fresh or frozen cranberries
  • 1⁄4 cup sugar
  • 8 cups packed Fresh Selections Spinach Leaves (about 8 oz.)
  • 4 cups small cauliflower florets (about 14 oz.)
  • 1 cup frozen edamame, cooked and cooled
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup sliced almonds, toasted
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard


  • In a small saucepan, bring 2 cups water to a boil. Add quinoa; cover pan. Simmer 7 minutes until water is absorbed. Let stand covered.
  • Meanwhile, in a small saucepan, combine fresh or frozen cranberries, remaining ⅓ cup water and the sugar. Bring to a boil over medium-high heat. Reduce heat; simmer 15-20 minutes until cranberries are breaking down. Remove from heat to cool.
  • Meanwhile, in a large bowl, combine quinoa, spinach, cauliflower, edamame, dried cranberries and almonds; toss to mix.
  • In a medium bowl, whisk together cooled cranberry sauce, oil and mustard until blended. Pour dressing over spinach mixture in bowl; toss to mix.
  • Refrigerate leftovers.