This white balsamic and cranberry quinoa salad is a healthy (and vegan) recipe to use for food prepping and meal planning!
Are you vegan? Vegetarian?
Every once in a while, I go for a day without eating meat. I’ve toyed around with going vegetarian before, but haven’t ever actually made the jump to do it. Recipes like this, however, help me think it juuuuust might be possible.
Disclaimer…I’m pretty certain this recipe is vegan, since it is completely plant based! I had to Google the dried cranberries though—because Google was basically invented to ask the universe silly questions.
It isn’t often I have a meal without meat that completely fills me up. But this recipe did! I food prepped this for lunches one week—just the quinoa salad itself and spinach. I’m going to contribute that staying power to the 23 g of healthy unsaturated fats!
On a food prepping note—we recently purchased a bunch of new Tupperware specifically for meals. These two compartment lunch boxes are perfect for salads like this! We also purchased some one compartment and three compartment. This way, all our Tupperware matches and helps keep the fridge at least pseudo-organized. Having six different kinds of containers is basically a Type A personality’s nightmare. (That’s me.)
We’re also labeling everything now with names and dates in an effort to reduce our food waste. I pretty much want to cry anytime we have to throw out food that’s gone bad!
Alright. Now that you have my life story on food prep and know where to get the awesome Tupperware featured in this post, let’s go prep your lunch for the week.
Cranberry & White Balsamic Quinoa
Yield 3 servings
- 2 cups cooked quinoa*
- 1/3 cup dried cranberries
- 1/3 cup walnut halves and pieces
- 1/4 cup extra virgin olive oil
- 1 T plus 1 teaspoon white balsamic vinegar
- 1/2 T coconut sugar
- 1/2 T lemon juice
- salt and pepper to taste
- Add cooked quinoa, cranberries and walnuts to a bowl. Mix together.
- In a separate cup, whisk olive oil, vinegar, honey and lemon. Mix well.
- Pour liquid mixture over quinoa and stir to coat quinoa completely.
- Serve with salad, and chicken if desired! Can serve hot or cold.
*Recommend bulk prepping quinoa during food prep for recipe. Follow these instructions for cooking quinoa.
Serving Size 1/3 recipe
Amount Per Serving
% Daily Value
Total Fat 30.4 g
Saturated Fat 3.6 g
Unsaturated Fat 22.8 g
Sodium 9.3 mg
Total Carbohydrates 45.2 g
Dietary Fiber 5.1 g
Sugars 14.8 g
Protein 7.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Love quinoa salad? Check out this Southwestern Quinoa Bowls recipe! This could also be made into a vegan lunch, by adding greens and skipping the meat.
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