Gluten Free Cranberry Almond Quinoa
Quinoa is naturally free of gluten, which makes it a brilliant base for a satisfying grain bowl without any substitutions or specialty flours required. This dish brings together chewy dried cranberries, golden toasted almonds, and fresh herbs in a way that feels both wholesome and genuinely craveable. The bright lemon-and-honey dressing ties everything together with just enough tang and sweetness to keep every forkful interesting. Toasting the almonds in a dry skillet for a few minutes is a small step that pays off big — it deepens their flavor and adds a satisfying crunch against the fluffy quinoa. Fresh parsley keeps things vibrant, and a handful of mint stirred in at the end adds an unexpected lift if you're feeling it. The whole thing comes together in well under 30 minutes and serves four, making it an easy win for weeknight dinners or meal-prep lunches that actually taste good the next day.
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- ½ cup sliced almonds
- ½ cup dried cranberries
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped (optional)
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well.
- 2
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes.
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