How to make Almond And Cranberry Quinoa – 3 easy steps

If you are looking for a healthy and delicious side dish, then try Almond And Cranberry Quinoa. It is perfect with roasted rosemary lemon chicken or tender London broil. This gluten free dish is also a good choice if you want to feed a crowd. It is delicious and nutritious. Read on to learn how to make this salad. We hope you enjoy it! Listed below are the ingredients you’ll need to make this tasty side dish.

Almond And Cranberry Quinoa Recipes

Almond And Cranberry Quinoa
Crunchy almonds, tart cranberries, and fluffy quinoa—a match made in culinary heaven.
How To Make Almond And Cranberry Quinoa - 3 Easy Steps 1

Almond And Cranberry Quinoa by Air Fryer

Almond And Cranberry Quinoa is an excellent side dish for a healthy breakfast or snack! This recipe can be served at any time of day. It can be refrigerated or frozen, depending on your preference.
5 from 1 vote
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Course: Breakfast, Salad
Diet: Gluten Free, Low Calorie, Vegan
Keyword: Quinoa
CookingStyle: Air Fryer Cooking
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 160kcal
Author: James Anderson
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  • In your air fryer, mix quinoa with coconut water, vanilla, stevia, coconut flakes, almonds and cranberries, toss, cover and cook at 365°f for 13 minutes.
  • Divide into bowls and serve for breakfast



Once the quinoa is cooked, it's time to add the toppings. Add the cranberries, feta cheese, and almonds. Toss in 1 tablespoon of lemon juice. Sprinkle almonds on top and serve immediately. The quinoa is a nutritious and delicious side dish. It can be enjoyed either hot or chilled. It is best served chilled, although it may be kept refrigerated or frozen.
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Serving: 1serving | Calories: 160kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Oven-Baked Almond and Cranberry Quinoa

Almond And Cranberry Quinoa
Elevate your dish with a sprinkle of fresh herbs for a burst of color and flavor.


  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon olive oil
  • 1 tablespoon honey (or agave nectar for a vegan option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of one lemon
  • Juice of half a lemon
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  • Preheat the Oven: Preheat your oven to 350°F (175°C) and place the oven rack in the middle position.
  • Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse it under cold running water for a minute. Drain well.
  • Toast the Quinoa: In an oven-safe dish, spread the rinsed quinoa in an even layer. Place the dish in the preheated oven and toast the quinoa for about 10-15 minutes, or until it turns light golden brown. This toasting step adds a nuttier flavor to the quinoa.
  • Prepare the Ingredients: While the quinoa is toasting, prepare your other ingredients. Zest the lemon and squeeze out the juice. Roughly chop the almonds.
  • Cook the Quinoa: In a saucepan, bring 2 cups of water to a boil. Once the quinoa is toasted, carefully pour the boiling water over the quinoa in the oven-safe dish. Be cautious as it will sizzle. Cover the dish tightly with foil and return it to the oven.
  • Bake: Bake the quinoa for about 20-25 minutes or until the liquid is absorbed. The quinoa should be fluffy and fully cooked.
  • Combine the Ingredients: Remove the dish from the oven, fluff the quinoa with a fork, and add the olive oil, lemon zest, lemon juice, honey (or agave nectar), salt, and pepper. Stir well to combine.
  • Add the Almonds and Cranberries: Gently fold in the chopped almonds and dried cranberries. These ingredients will soften slightly in the warm quinoa.
  • Serve: Let it cool for a few minutes, then serve your oven-baked Almond and Cranberry Quinoa hot or at room temperature. Garnish with additional lemon zest for a burst of fresh flavor.

Tips for making Almond and Cranberry Quinoa

Almond And Cranberry Quinoa
Almond and cranberry quinoa: a harmonious blend of textures and flavors.

Cooking Tips

  • Rinsing the Quinoa: Always rinse your quinoa thoroughly before cooking. This step removes any bitter-tasting saponins and ensures your quinoa tastes clean and nutty.
  • Toasting for Extra Flavor: Don’t skip the toasting step when using the oven. It imparts a delightful nuttiness to the quinoa, enhancing its flavor.
  • Proper Water-to-Quinoa Ratio: Maintaining the right water-to-quinoa ratio is crucial. Use two cups of water for every one cup of quinoa to achieve a fluffy and well-cooked result.
  • Fluffing the Quinoa: After baking, fluff the quinoa with a fork. This step helps separate the grains and ensures they don’t clump together.
  • Don’t Forget the Citrus: The combination of lemon zest and juice provides a zesty and refreshing balance to the dish. It’s a secret ingredient that brightens up the entire bowl.

Serving Suggestions

Almond And Cranberry Quinoa
Fresh ingredients, simple steps—your guide to culinary perfection.
  • Recommended Sides: Serve your quinoa bowl with a side of fresh mixed greens or a simple cucumber and tomato salad. These fresh, crisp sides contrast beautifully with the nutty quinoa.
  • Garnishes: Garnish your quinoa with a sprinkle of fresh parsley or cilantro for a burst of color and freshness. A drizzle of balsamic glaze can also add a sweet tang to your bowl.
  • Beverage Pairing: A glass of chilled white wine or a refreshing iced tea pairs wonderfully with this dish. For a non-alcoholic option, try a sparkling water with a twist of lemon.
  • Versatile Main or Side: This dish can be served as a satisfying main course or as a side to complement grilled chicken, roasted vegetables, or a seared salmon fillet.
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FAQs (Frequently Asked Questions) about Almond and Cranberry Quinoa

Almond And Cranberry Quinoa
Almond and cranberry quinoa: the perfect meal prep option for a busy week.
  • Can I make this recipe with other dried fruits? Yes, absolutely! While cranberries add a sweet-tart flavor, you can experiment with other dried fruits like raisins, apricots, or even chopped dates.
  • Is this recipe suitable for meal prep? Certainly! Almond and Cranberry Quinoa is an excellent candidate for meal prep. Store it in airtight containers and refrigerate for up to four days.
  • Can I use vegetable stock instead of water for cooking the quinoa? Yes, using vegetable stock is a fantastic way to infuse even more flavor into your quinoa.
  • What if I don’t have an oven-safe dish for toasting quinoa? You can toast the quinoa in a dry skillet on the stovetop over medium heat until it’s golden brown. Remember to stir continuously to prevent burning.
  • Can I make this dish ahead for a potluck or party? Absolutely! It’s a crowd-pleaser and can be prepared in advance. Just reheat gently before serving, or enjoy it at room temperature.

Elevate your cooking skills with our Almond and Cranberry Quinoa recipe. A delightful blend of flavors awaits. Subscribe to our blog for more.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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