Go Back
+ servings
quinoa with cranberries

Easy Passover Quinoa Salad With Cranberries

A delicious and healthy plant based dish with tons of flavor.
No ratings yet
Print Pin
Course: Appetizer, Dinner, Lunch, Main Course, Salad, side dishes, Snack
Cuisine: American, Passover, Vegan, Vegetarian
Keyword: Healthy, Light, Plant based
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 278kcal


  • 1 cup quinoa
  • 2 medium sweet potatoes
  • ½ cup dried cranberries
  • 1 medium apple green
  • ¼ cup slivered almonds
  • 2 tablespoon parsley chopped
  • 2 tablespoon olive oil
  • salt
  • pepper
  • onion powder
  • garlic powder


  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper


To make sweet potatoes:

  • Preheat oven to 400ºF.
  • Peel and cut sweet potatoes into small cubes.
  • Place on baking sheet. Drizzle with olive oil and toss to coat.
  • Season with salt, pepper, garlic powder, and onion powder. Toss to evenly distribute.
  • Cook for 25 minutes.

To make quinoa:

  • Rinse quinoa thoroughly.
  • Place quinoa in pot with 2 cups salted water.
  • Bring to boil then cover with tight fitting lid and allow to simmer for 15 minutes or until all water is absorbed. You will know it is done when a little strand appears on each grain.
  • Fluff with a fork.
  • Allow to cool.

To make salad:

  • Over medium heat, toast slivered almonds. This does not take long at all; watch closely so they do not burn. Set aside.
  • Cut up apple into medium chunks. Set aside.
  • Finely chop parsley. Set aside.
  • In a large bowl combine quinoa, sweet potatoes, cut up apples. toasted almonds, dried cranberries and chopped parsley. Toss thoroughly to combine.

To make vinaigrette:

  • In a small bowl whisk together apple cider vinegar and olive oil.
  • Add seasonings and mix together well.
  • Pour over salad and toss to coat.


Salad can be eaten immediately but tastes even better the next day.
Salad lasts up to 3 days in the refrigerator. 


Calories: 278kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 326mg | Potassium: 389mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8122IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg