Description
A vibrant salad with quinoa, cranberries, and feta cheese, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa (thoroughly rinsed)
- 1/2 cup dried cranberries (substitute with raisins or dates)
- 100 g feta cheese (substitute with goat cheese or plant-based options)
- 1/2 cup sliced almonds (alternatives: walnuts or pecans)
- 1 bunch fresh parsley (substitute with cilantro)
- 2 green spring onions (alternatives: red onions or chives)
- 3 tbsp olive oil (substitute with avocado oil)
- 2 tbsp lemon juice (alternatively lime juice)
- 1 tsp Dijon mustard (use classic mustard if desired)
- 1 tbsp honey (for vegan option: maple syrup)
- 1 clove garlic (alternatively garlic powder)
- 1 pinch salt
- 1 pinch pepper
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly and bring it to a boil in a pot with double the amount of water. Cover, reduce heat, and simmer for 15 minutes until tender and water is absorbed. Let cool.
- Prepare the ingredients: While the quinoa cooks, slice the spring onions and coarsely chop the parsley. Toast the almonds until golden to intensify their flavor.
- Mix the dressing: In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, and pressed garlic. Season with a pinch of salt and pepper.
- Add everything together: Place the cooked quinoa in a large bowl. Add cranberries, feta cheese, chopped parsley, and spring onions. Pour the dressing over and gently combine, being careful not to break the feta.
- Taste and serve: Adjust the seasonings according to your preference. Let the salad sit in the fridge for at least 30 minutes to enhance flavors.
Notes
You can prepare the quinoa a day in advance and store it in the fridge. Feel free to add other ingredients like bell peppers or cucumbers for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg