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–+ servings

Cranberry Quinoa Salad

Print Recipe
Course Salad, Lunch
Keyword holiday sides, quinoa
Servings 4 cups

Ingredients

Salad Ingredients:

  • 1 cup dry quinoa (rinsed)
  • 2 cups water
  • ½ cup cranberries
  • ½ cup green onions
  • ¾ cup slivered almonds
  • ¾ low fat feta cheese
  • 4 cups dried parsley

Dressing Ingredients:

  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 2 Tbsp. honey
  • 2 cloves garlic (minced)
  • 2 tsp. Dijon mustard
  • Salt & pepper to taste

Instructions

  • Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
  • Add in veggie stock to saucepan and heat over medium-high heat.
  • Bring to a rolling boil, then stir, turn heat to low and cover. Cook for 15 minutes.
  • Turn off heat and let sit for about 5 minutes before fluffing with a fork. Your quinoa should have absorbed all the water. If not, return to heat for a few more minutes. Once done, pour quinoa into a bowl to cool.
  • In a separate bowl, whisk together oil, lemon juice, garlic, Dijon mustard, salt and pepper.
  • Once quinoa is completely cooled, add cranberries, green onions, almonds, feta cheese and parsley. Pour your dressing on top and mix well.
  • Serve immediately or enjoy cold.