Description
A vibrant and nutritious Quinoa Cranberry Salad featuring fluffy quinoa, tangy dried cranberries, crisp vegetables, crunchy walnuts, and creamy feta, all tossed in a zesty lemon-Dijon dressing. Perfect as a make-ahead meal or refreshing side dish suitable for vegetarians.
Ingredients
Scale
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
Salad Mix
- 1 cup dried cranberries
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped walnuts
- 1/4 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and 1/2 teaspoon salt, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed.
- Let Quinoa Rest and Cool: Remove the saucepan from heat and keep it covered to allow the quinoa to steam for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains, then let it cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa with dried cranberries, chopped cucumber, red onion, celery, fresh parsley, walnuts, and crumbled feta cheese. Toss gently to distribute everything evenly.
- Prepare the Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until the mixture emulsifies.
- Toss Salad with Dressing: Pour the prepared dressing over the quinoa mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve chilled for the best taste and freshness.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- To make the salad vegan, simply omit the feta cheese or substitute it with plant-based cheese alternatives.
