This healthy recipe for Butternut and Cranberry Quinoa Salad combines’ protein rich red quinoa, soft butternut, sweet cranberries, fresh coriander and pumpkin seeds, all brought together by a balsamic and maple vinaigrette.

If you have not tried quinoa before, now is your chance as The Refillery stocks both the original and the red quinoa. Quinoa is naturally gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

This superfood salad can be enjoyed as a main or a side, is vegan, but can also be enjoyed by meat-eaters too. You could also roast the butternut beforehand if you like, or add in tomatoes and feta.

I made this Quinoa salad for lunch when my mom came to visit me over Easter. She is a real healthy bunny and lives on vegetables so she loved this salad a lot!

Wishing all the mommies out there a Happy Mother’s Day.

Butternut & Cranberry Quinoa Salad

Serves 2




  1. 1/3 cup olive oil
  2. 1 tbsp. cup balsamic vinegar
  3. 1 tsp. maple syrup
  4. salt and black pepper


  1. Boil butternut cubes in water until soft. When the butternut is cooked, drain and then toss in half the vinaigrette* and season with salt and pepper, to taste.
  2. While butternut is cooking, also cook the quinoa in a cup and a half of water (or cover with water) and boil until soft
  3. To assemble the salad, combine the cooked quinoa, chopped coriander, butternut, cranberries and pumpkin seeds in a large bowl. Add the other half of the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple of hours and serve

*For the vinaigrette – Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste