Honey Mustard Quinoa Salad

HoneyMustardQuinoaSalad2I frequently start out with the intention of creating easy recipes.

Really, I do.

And then I get in the kitchen and think…ok, I should add more vegetables, a little bit of this seasoning or that herb.  Suddenly my salad that started out with 5 or 6 ingredients has turned into 10 or 12.

When something simple tastes good to my palette, it is cause for celebration.

So guys, today, we are celebrating!

This easy salad is so delicious that even I didn’t over complicate it!  I love the crunch of the celery and almonds paired with the sweetness of the cranberries.  I don’t use bottled dressings so I’ve included my recipe, but feel free to use whatever Honey Mustard that you like!

I hope everyone had a lovely Valentine’s day!  I’m not much for “made up” holidays, but I did use it as an excuse to score extra hugs from the boys.


Honey Mustard Quinoa Salad

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Calories per serving: 163

Fat per serving: 7.2g

Honey Mustard Quinoa Salad


  • 1 ½ cups cooked quinoa
  • ½ cup dried cranberries
  • 2 celery ribs, chopped
  • 2 carrots, peeled and julienned
  • ½ cup almonds, chopped
  • 1/3 cup Honey Mustard Dressing (bottled or see below)


  1. In a medium bowl combine quinoa, cranberries, celery, carrots and almonds. Toss with dressing and serve at room temperature or chilled. Drizzle with additional dressing as desired.


Nutritional information excluding dressing: Servings 4, Calories 163, Fat 7.2g, Carbohydrates 20.4g, Protein 5.8g, Cholesterol 0mg, Sodium 38mg, Fiber 4.6g, Sugars 2.8g


Honey Mustard Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Calories per serving: 41

Fat per serving: .3g

Honey Mustard Dressing


  • ¼ cup honey or agave nectar
  • ¼ cup Dijon mustard
  • 1 tablespoon olive oil (optional)
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon garlic powder OR 1 clove garlic, minced
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon sea salt


  1. Combine all ingredients in a small bowl and whisk until well combined.


With Oil: Servings 8, Calories 56, Fat 2.1g, Carbohydrates 9.4g, Protein .4g, Cholesterol 0mg, Sodium 206mg, Sugars 8.8g Omitting Oil: Servings 8, Calories 41, Fat .3g, Carbohydrates 9.4g, Protein .4g, Cholesterol 0mg, Sodium 206mg, Sugars 8.8g


  • Morgan

    I am the same way in the kitchen, especially when it comes to salads like this. I start with the basics –grains, vegetables, nuts and maybe some cheese, but before I know it, the basics have quickly turned into an ingredient list the length of my notepad. So basically, I love how simple this dish is. Can't wait to make it! Thanks for sharing :)

    • Wendy Polisi

      Glad I'm not the only one! It is so challenging for me to keep recipes simple because it is something that would never happen if I was just cooking for my family.

  • J Wolfers

    Gorgeous looking salad with a great texture. I always enjoy finding new ways to use up the odds and ends that I have in my cupboard. Only problem is that I found the taste of the mustard to be overpowering. After combining all the ingredients and giving it a taste test, I added another teaspoon of olive oil and another tablespoon of vinegar. The flavour is still very strong but vastly toned down. I think that this will make a great dish to take to parties or BBQs but in future I will probably only use 1/8 cup of mustard.

    • Wendy Polisi

      So glad you enjoyed it! Dijon mustard's can vary widely in strength so you were wise to do a taste test!


    This looks pretty good just as our weather shows signs of Spring at last!!

    • Wendy Polisi

      Hope you enjoy!

  • Neha

    I substituted the celery for onion because I'm not a big fan and added 1 lb diced chicken. It was pretty good, but a tad too vinegary and sweet for me. I think next time I will halve the vinegar and add more mustard. Mustards and honeys vary a lot so it is hard to find that sweet spot.

  • Kathy

    My husband and I love this salad!! I added one can of chick peas (drained and rinsed) and 1/2 a yello onion finely chopped…also add about 1 additional tbsp vinegar – it is delish!! Thanks for sharing!

    • Wendy Polisi

      So glad you enjoyed it Kathy!

    • Wendy Polisi

      So glad you enjoyed it!

  • Bonnie Arky

    I love the idea of this simple recipe but haven’t had time to test it yet. I also love that you make your own dressings. A few thoughts:

    1. Let your readers know in your article (before they get to the recipe) how quick and easy it is to make homemade dressing.
    2. Its even easier if you make it in the bowl you’re going to make the salad in. Just make the dressing first. Then add the other ingredients.
    3. Lemon or lime juice can almost always substitute vinegar for those who don’t eat vinegar (you might be surprised how many people don’t for several reasons). Some people who follow Ayurvedic diets don’t use vinegar or even lemon. I’ve found lime to be even more satisfying than either.
    4. My aunt always rubbed her salad bowl with a smashed or cut garlic clove. It adds a nice garlic flavor without being to strong. No chance of biting into too big a chunk if it’s not minced finely enough.