Cranberry Wild Rice Salad (Gluten Free and Vegan)

  • Author: Dana Gerard
  • Prep Time: 30 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 35 mins
  • Yield: 18 1x
  • Category: Side or Vegetarian Main
  • Cuisine: American
Cranberry Wild Rice Salad Recipe and ideas at diginwithdana,com

Take wild rice to the next level with quinoa, cranberries and spiced pecans. Gluten free, dairy free and vegan. Or for the meat and cheese lovers, toss in sliced chicken, turkey or cheese!


  • 1 1/2 cups dry wild rice (10 1/2 oz/300 gm)
  • 1 1/2 cups dry quinoa (10 1/2 oz/300 gm)
  • 1 quart vegetable stock/broth (low sodium if possible)
  • 1 cup dried cranberries (5 oz/140 gm)
  • 1 cup chopped pecans ( 5 oz/140 gm) (toasted or roasted and spiced)
  • 1/4 cup chopped fresh parsley (15 gm)
  • 1/4 cup fresh lemon juice and zest of 1 lemon ( 2 oz/60 ml)
  • 1/4 cup olive oil ( 2 oz/60 ml)
  • Kosher salt and fresh ground pepper to taste
  • 4 cups arugula or baby spinach
  • pinch of garlic powder and cayenne, optional


  1. Make wild rice: Rinse rice well. Place wild rice, a pinch of salt and at least 6 cups liquid (mixture of cold water and broth) to cover in a saucepan with a lid. Bring to boil, then reduce to a simmer, cover and cook until rice is firm, about 50 minutes. Drain, rinse with cold water and set aside to dry.
  2. Make quinoa: Rinse quinoa well. In a saucepan, brown the dry quinoa over medium heat until it starts to pop, about five minutes. Then add in 2 1/2 cups liquid** (mixture of cold water and broth), a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook about 15 minutes, until quinoa is dry and has little holes of steam. Remove from heat and set aside to cool.
  3. Place wild rice and quinoa in separate ziplock bags in the refrigerator until needed.
  4. Measure out cranberries, chopped nuts and chopped parsley and set aside.
  5. Combine lemon juice, lemon zest, olive oil, salt and pepper to taste. Add in a pinch of garlic powder and cayenne, optional.
  6. When ready to combine, mix wild rice and quinoa with marinade. Toss well, taste and adjust for seasonings. Toss to combine with cranberries, pecans and parsley and serve over arugula or your favorite mixed greens.
  7. Can be served hot, cold or at room temperature.
  8. Garnish with extra nuts, cranberries and chopped parsley, if desired.
  9. **Although normally 2 parts water to 1 part quinoa, here I use less liquid for a firmer texture.


Adapted from’s
Quinoa Salad with Pecans and Cranberries and
Yotam Ottolenghi’s cookbook, Plenty More:
Rice Salad with Nuts and Sour Cherries