Rinse your quinoa in a fine mesh strainer under cold water — trust me, this gets rid of the bitterness. Then toss it in a pot with 2 cups of water (or broth, if you’re feeling fancy). Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until it’s fluffy and all the liquid is gone.

Here’s my trick: once it’s done, fluff it with a fork and let it sit covered for 5 minutes. Fluffing is key, babe — we don’t want sad mushy quinoa.

While the quinoa is cooking, get your veggies ready. Dice, slice, shred — whatever your chopping style is, just make it colorful and fun. It’s like prepping a rainbow, and trust me, your Instagram might thank you.

Whisk together olive oil, lemon juice, vinegar, Dijon, honey, salt, and pepper. Taste it and tweak — sometimes I add a little more honey if I’m feeling sweet vibes, or a pinch more salt if life feels bland.

Once the quinoa is cooled (or just slightly warm), toss it with the veggies, cranberries, and nuts. Drizzle on the dressing and mix like you mean it. Don’t be shy — every grain deserves some love.

Chop up your parsley or cilantro and sprinkle on top. Fresh herbs make it feel fancy without any effort. I do this step like, ten times in my life — always makes the salad look like a million bucks.

You can eat it right away, but babes, if you let it chill in the fridge for an hour or two, the flavors get all cozy together and honestly… next-level delicious.