Description
A fresh and vibrant Cranberry Quinoa Salad combining fluffy quinoa with tart cranberries, crunchy almonds, creamy feta, and a zesty lemon-garlic dressing. Perfect as a light lunch or a nutritious side, this salad is easy to prepare and gets more flavorful when chilled.
Ingredients
Quinoa Base
- 1 cup dry quinoa, rinsed
- 2 cups veggie broth
Salad Mix-Ins
- 1/2 cup cranberries
- 1/2 cup chopped green scallion
- 3/4 cup slivered almonds
- 3/4 cup feta cheese
- 1/2 cup chopped parsley
Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp honey
- 2 cloves garlic, minced
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare quinoa: Rinse the quinoa thoroughly in a fine mesh strainer to remove any bitterness, then transfer it to a saucepan.
- Add liquid and heat: Pour in the vegetable broth and place the saucepan over medium-high heat.
- Bring to boil and simmer: Allow the mixture to reach a rolling boil, then stir once. Reduce heat to low and cover with a lid.
- Cook quinoa: Let it cook covered for 15 minutes until quinoa absorbs most of the liquid.
- Rest quinoa: Turn off the heat and let the quinoa sit, still covered, for about 5 minutes to steam and finish cooking.
- Fluff quinoa: Remove the lid and fluff the quinoa gently with a fork to separate the grains.
- Check doneness: If any liquid remains, return to heat for a few more minutes until fully absorbed.
- Cool quinoa: Transfer the quinoa to a bowl and allow it to cool completely before assembling the salad.
- Make the dressing: In a separate bowl, whisk together olive oil, lemon juice, honey, minced garlic, dijon mustard, salt, and pepper until well combined.
- Combine salad ingredients: Once the quinoa is cooled, add cranberries, chopped green scallions, slivered almonds, crumbled feta cheese, and parsley to the bowl.
- Add dressing: Pour the prepared dressing over the quinoa mixture and toss to evenly coat all ingredients.
- Serve: Serve the salad immediately or chill in the refrigerator for a few hours; the flavors intensify as it rests.
- Enjoy: Dig in and enjoy this nutritious and flavorful cranberry quinoa salad!
Notes
- You can substitute vegetable broth with water if preferred, but broth adds extra flavor.
- To make this salad vegan, replace feta cheese with a plant-based alternative.
- The salad improves in flavor after sitting in the fridge for a few hours or overnight.
- Feel free to add more fresh herbs like mint or basil for extra freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
