Description
A refreshing and nutritious Quinoa Cranberry Salad featuring fluffy quinoa combined with sweet dried cranberries, crunchy vegetables, walnuts, and tangy feta cheese, all tossed in a zesty lemon and Dijon mustard dressing. Perfect as a light lunch or side dish, this salad is easy to prepare and ideal for make-ahead meals.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
Vegetables & Nuts
- 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
Cheese
- 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 Quinoa: Rinse the quinoa under cold water thoroughly. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
- Rest and Fluff Quinoa: Remove the saucepan from heat and let the quinoa sit covered for 5 minutes. After resting, fluff the quinoa gently with a fork and set aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, dried cranberries, chopped cucumber, red onion, celery, fresh parsley, walnuts, and crumbled feta cheese.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until well emulsified.
- Toss Salad: Pour the prepared dressing over the quinoa mixture. Toss gently but thoroughly to ensure all ingredients are well coated.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to enhance the flavors and texture.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days, making it ideal for meal prep.
- To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.
- For added crunch, toasted walnuts can be used instead of raw.
- Adjust the lemon juice and vinegar quantities to taste for a more or less tangy dressing.
