Quinoa + Cranberry Salad Recipe
Indulge in our vibrant Quinoa + Cranberry Salad, a delightful medley of fluffy quinoa tossed with plump, tart cranberries, crunchy almonds, and fresh greens. Dressed in a zesty citrus vinaigrette, this salad is not only a feast for the eyes but also a nourishing option that bursts with flavor and texture in every bite.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Fluff and Cool
Fluff the quinoa with a fork and let it cool to room temperature.
- 3
Mix the Salad
In a large bowl, combine the cooled quinoa, dried cranberries, cucumber, red bell pepper, red onion, parsley, and feta cheese.
- 4
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- 5
Serve
Serve the salad chilled or at room temperature. Enjoy!
