Description
A vibrant and nutritious salad featuring fluffy quinoa mixed with sweet dried cranberries, crunchy nuts, fresh parsley, and a tangy lemon dressing. Ideal for a light lunch or as a flavorful side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup pecans or walnuts, toasted and chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup cucumber, diced (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Fluff with a fork and let cool slightly.
- Prepare the Dressing: Whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl until well combined.
- Assemble the Salad: In a large bowl, mix the cooked quinoa, dried cranberries, red onion, toasted pecans or walnuts, feta cheese (if using), parsley, and cucumber (if using).
- Toss with Dressing: Pour the dressing over the salad and toss to coat everything evenly.
- Chill and Serve: Refrigerate for at least 30 minutes before serving. Enjoy chilled or at room temperature.
Notes
- Dressing Variations: You can substitute honey with agave nectar or maple syrup for a different sweetness level.
- Nuts: Feel free to use different nuts such as almonds or cashews if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 8 mg