Maple Balsamic Quinoa Salad

Marinate this killer quinoa salad in a simple sweet-and-sour dressing overnight for crave-worthy bento box lunches, or let it steal the spotlight at your next family barbecue.
Maple Balsamic Quinoa Salad

This maple balsamic quinoa salad is a crave-worthy side. 

  • 8Servings


  • 1 2/3 cup quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup pure maple syrup
  • 1 cup dried cranberries or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
  • 1 cup raw unsalted chopped pecans
  • 4 to 5 scallions, thinly sliced
  • 1 tsp sea salt, plus additional to taste


  1. Cook quinoa according to package directions. Let cool completely.
  2. Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
  3. Add 3/4 cup dressing to quinoa. Stir in cranberries, pecans, scallions and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining 1/4 cup dressing and season with salt.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 325
  • Carbohydrate Content: 49 g
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 247 mg
  • Sugar Content: 20 g
  • Polyunsaturated Fat Content: 4.5 g