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Fall Quinoa Salad

This Fall Quinoa Salad is hearty, colorful, and full of autumn flavors. Sweet dried berries pair with crunchy vegetables and a tangy balsamic dressing for a nourishing dish that’s perfect for cozy lunches or as a festive holiday side.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa
  • 2 cups water
  • ½ cup dried berry mix cranberries or raisins work beautifully in fall
  • 1 cucumber diced
  • 1 bell pepper diced (red or orange for fall colors)
  • 1 cup cherry tomatoes halved
  • Fresh parsley or basil chopped (for garnish)
For the Dressing
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Equipment

  • Rice cooker
  • Cutting board & knife
  • Mixing bowl & whisk

Method
 

  1. Cook the quinoa: Rinse quinoa well. Add to a rice cooker with 2 cups of water and cook on the white rice setting until fluffy. Let cool slightly.
  2. Prepare the dressing: In a large mixing bowl, whisk olive oil, balsamic vinegar, salt, and pepper.
  3. Assemble the salad: Add quinoa, cucumber, bell pepper, cherry tomatoes, and dried berries into the bowl. Toss gently to coat in the dressing.
  4. Finish and serve: Garnish with fresh parsley or basil. Serve warm or chilled.

Notes

Use orange or red bell peppers for a seasonal fall color palette.
Roast the cherry tomatoes and bell pepper for a warmer, caramelized flavor.
Add toasted nuts (like pecans or walnuts) for an extra autumn crunch.