Quinoa, spinach, cranberry and almond salad with lemon-dill yogurt dressing

By Tangerine: the food bar
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  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 1 cup spinach, cut into ribbons
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup sliced almonds
  • 1 green onion, finely sliced
  • 1/2 - 3/4 teaspoon salt, or to taste


  • 1/2 cup plain yogurt
  • 1 tablespoon canola oil
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh dill


  1. Cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring to a boil over medium-high heat (uncovered), then decrease the heat to medium and maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about ten minutes. Remove the pot from heat, cover, and let the quinoa steam for five minutes. Spread out the cooked quinoa on a baking sheet to cool or rinse it under cold water to cool more quickly.
  2. Whip up the dressing: In a small bowl, mix together the yogurt, oil, lemon zest, lemon juice and dill.
  3. Finish the salad: In a large bowl, combine the cooked quinoa, spinach, cranberries, sliced almonds, green onion, and salt. Pour the dressing over top. Gently toss everything to combine. Taste and adjust seasonings, if necessary.

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