Fruit & Nut Quinoa Salad

Including fruits, veggies, nuts, and the complete protein powerhouse seed known as quinoa, this salad can be served as the main attraction, lunch box feature, or enhancing side.


I made this recipe as part of my Sunday weekly meal prep. I don’t always accomplish meal prep but school starting back up tomorrow put me in the mood!


A change from my usual quinoa salad which contains more traditional salad vegetables, this one was more simple yet just as satisfying. I can imagine eating it for breakfast, snack, lunch, or as a side with dinner.


I had this for dinner post-vacation with rice crackers and Cool And Creamy Chickpea Salad – click for that recipe here!


For a hot dish, check out my Quinoa Primavera Puttanesca here.

Fruit & Nut Quinoa Salad

Charlotte Veggie


6 servings



1 cup dry quinoa

2 cups water

1 tsp coconut oil

2 tbsp olive oil

2 tbsp apple cider vinegar

3 stalks celery, rinsed, ends cut off, and finely diced

2 tbsp finely diced red onion

2 tbsp slivered almonds (could also use other nuts or seeds i.e. pine nuts, hemp seeds)

2 tbsp dried cranberries

1/2 tsp sea salt

Freshly ground black pepper to taste



Cooking quinoa: Rinse quinoa and drain. Heat coconut oil in a pot over medium heat for a minute. Add in quinoa, stir to coat with the oil, and allow to toast for a minute. Add in the water, bring to a boil, then cover with a lid, turn heat down, and simmer for 15 minutes. Uncover, fluff with a fork, and put in a wide bowl to cool.

Once cooled to room temperature, stir in remaining ingredients.

Refrigerate up to one week.



Random side note: These are the olives that converted me into an olive eater!

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