Looking for a nutritious, colorful salad that’s perfect for summer gatherings? This Quinoa Salad with Cranberries, Apricots and Pumpkin Seeds delivers amazing flavor and wholesome ingredients in every bite!

This protein-packed salad combines nutty quinoa with sweet dried fruits, fresh vegetables, and crunchy pumpkin seeds. The bright lemon herb dressing ties everything together beautifully. It’s naturally gluten-free and perfect for those with special dietary needs!

What Makes This Salad Special

Protein-rich quinoa – try red, white, or rainbow varieties
Sweet and savory balance – dried fruits complement fresh vegetables
Customizable – use your favorite infused olive oil or substitute sunflower seeds
Make-ahead friendly – flavors improve as it chills
Naturally gluten-free – perfect for special dietary requirements

Pro Tips:

Adjust garlic to your taste preference
Cook quinoa in broth instead of water for extra flavor
Let the salad chill for at least 15 minutes before serving
Fresh herbs like parsley brighten the entire dish

Perfect for: Potluck dinners, meal prep, gluten-free diets, summer picnics, healthy lunch options

Nutritious quinoa salad bowl with colorful dried cranberries, apricots, fresh vegetables and pumpkin seeds, featuring ingredients available at The Greensted grocery store in downtown Zumbrota.

Quinoa Salad with Cranberries, Apricots and Pumpkin Seeds

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Course: Salad, Side Dish

Keyword: Salad

Ingredients

8 oz Quinoa – red white or rainbow
1 Lemon
2 Tbls Parsley – or other fresh herb
1/4 cup Extra Virgin Olive Oil – try using your favorite infused EVOO
1 clove small garlic minced more or less to taste
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste
1/2 cup dried apricots chopped
1/2 cup dried cranberries
1/4 cup carrots chopped quite small
1/4 cup cucumber peeled and chopped small
1/3 cup pumpkin seeds – or sunflower seeds

Instructions

Cook quinoa according to package directions – try using broth in place of plain water. Let cool.
In a small bowl, add juice and zest of the lemon, parsley or other fresh herb, garlic, olive oil, salt and pepper. Whisk well to combine.
In a large bowl, combine the cooked and cooled quinoa, apricots, cranberries, carrots, cucumbers and seeds.
Drizzle with dressing and toss well.
Refrigerate until ready to serve, at least 14 minutes.

Notes

Source: https://thecrazycraftlady.com/quinoa-salad-with-cranberries-apricots-and-pumpkin-seeds/