Quinoa Cranberry Salad
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 1 cup quinoa (rinsed)
- 2 cups water
- pinch salt
- ½ cup raw walnuts (chopped and toasted)
- 1 cup dried cranberries (sweetened)
- ½ cup crumbled feta cheese (use rennet-free if vegetarian or plant-based feta if vegan)
- 1/2 red onion (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
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Preparation
Step 1
In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.
Step 2
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Step 3
Remove the quinoa from the heat, fluff with a fork, and let it cool slightly.
Step 4
In a skillet over high heat, add the walnuts. Toast the walnuts while stirring constantly, for about 2 minutes or until they are smelling fragrant.
Step 5
In a large bowl, combine the toasted walnuts, dried cranberries, feta, and red onion.
Step 6
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Step 7
Add the cooled quinoa to the large bowl. Drizzle the dressing over the top.
Step 8
Toss gently to combine and ensure the dressing coats everything.
Step 9
Let the salad sit for 5–10 minutes to allow the flavors to meld.
Step 10
Serve immediately or refrigerate for up to 4 days for an even better flavor.
Step 11
Enjoy!
Step 12
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