Beschreibung
A vibrant salad with quinoa, cranberries, and feta cheese, perfect for any occasion.
Zutaten
Menge
- 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
Zubereitung
- 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.
Tipps
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.
Nährwerte
- Portionsgröße: 1 serving
- Kalorien: 250
- Zucker: 8g
- Natrium: 300mg
- Fett: 12g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fettsäuren: 7g
- Transfettsäuren: 0g
- Kohlenhydrate: 30g
- Ballaststoffe: 5g
- Eiweiß: 10g
- Cholesterin: 20mg