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Quinoa-Cranberry Salad with Pecans


"A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!"
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1 h 20 m servings 222 cals
Original recipe yields 6 servings (3 cups)


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.
  2. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.

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Read all reviews 24
  1. 27 Ratings

Most helpful positive review

The recipe is good as is, however, I added 1 chopped apple, 1 orange supremed, and zest of 1 orange,and replaced the pecans with walnuts . You can also use fresh cranberries, and crush them...

Most helpful critical review

This was just bland. I did not enjoy it in the slightest and I usually love quinoa salads.

Most helpful
Most positive
Least positive

The recipe is good as is, however, I added 1 chopped apple, 1 orange supremed, and zest of 1 orange,and replaced the pecans with walnuts . You can also use fresh cranberries, and crush them...

This recipe was sort of flavorless so I made a few changes. I sautéed an onion and celery with garlic, thyme, rosemary and sage. I mixed it into the salad and also added golden raisins. This m...

Simple and tasty for sure. The changes I made included using red quinoa instead of regular (really yummy and nutty). I used fresh cranberries rather than dried as they are in season and so good ...

Excellent recipe Sarah! Thank you for submitting it. I only added 2 things, some chopped green onion as well as some chopped fresh parsley. I did let mine sit overnight and had it for lunch th...

I make this salad all the time, except that I use wheat berries instead of quinoa (although quinoa works just fine too) and I add diced celery and minced fresh parsley. It's easy, delicious and ...

This is so easy and has so few ingredients, yet the flavor has depth. I like simple things, and this is that. It has a very warm and buttery flavor. I got home late one evening and decided to...

Great side salad for Thanksgiving; I added 1/2 orange worth of fresh zest and served at room temperature... toasted the pecans with a bit of butter in oven for 10 minutes or so then let cool bef...

I just had this dish from the Southern Seasons store in NC. It was so light and tasty! They added chives which I also liked. I'm going to include this in our Thanksgiving menu for sure.

I love quinoa, so this was a great recipe for the holidays. The cranberries and pecans were delicious, I added green onions too. Everyone raved about it.