Winter Cranberry Quinoa Salad

Today I am sharing one of my new favorite quinoa recipes! It consists of red quinoa, sweet potato or butternut squash, cranberries, and pumpkin seeds! It’s perfect on its own, on top of greens, or topped with chicken or salmon. It’s gluten free, vegan, and high in fiber. It makes for the perfect meal prepped dish for work or school too! Keep reading for the recipe. :)


Winter Cranberry Quinoa Salad


2 cups (dry) of red quinoa

1 cup dried cranberries

1 cup pepitas (pumpkin seeds)

1.5 cups cubed sweet potato or butternut squash (I buy the steam bags from the freezer isle for convenience)

3 Tbs. red wine vinegar

2 Tbs. extra virgin olive oil

1/4 tsp. sea salt

1/4 tsp. black pepper


  1. Prepare quinoa as directed on the bag: rinse quinoa in a fine-mesh container, then bring 2 cups of quinoa and 4 cups of water to a boil. Reduce to a simmer and let simmer for 15-20 minutes. Meanwhile, cook the sweet potato (or butternut squash)

  2. Once the quinoa is cooled, mix in the sweet potato (or butternut squash)

  3. Fold in the cranberries

  4. Fold in the pepitas

  5. Whisk the vinegar, olive oil, salt and pepper together. Pour over the quinoa mixture and mix well.


I like to top mine with feta or goat cheese and serve over greens. To make a balanced meal, I add chicken or salmon!

Thank you for stopping by today! If you try out this recipe, let me know and tag me on Instagram!