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Quinoa Salad with Cranberries, Apricots, and Pumpkin Seeds. This is a perfect summer salad - it's cool and refreshing as well as buffet and potluck friendly.

Quinoa Salad with Cranberries, Apricots, and Pumpkin Seeds

  • Author: aimee


  • 8 ounces rainbow quinoa
  • 1 lemon
  • 2 Tbsp parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds


  1. Cook quinoa according to package instructions. Set aside to cool.
  2. In a small bowl, add juice and zest of lemon, parsley, olive oil, salt and pepper. Whisk to combine. Set aside.
  3. In a large bowl, combine cooled quinoa, apricots, cranberries, and pumpkin seeds. Drizzle with dressing, and toss to coat. Refrigerate until ready to serve, at least 15 minutes.