Cranberry Quinoa Salad
Ingredients
The salad
-
1
cup
dry quinoa
-
2
cups
veggie broth
-
½
cup
cranberries
-
½
cup
chopped green scallion
-
¾
cup
slivered almonds
-
¾
cup
feta cheese
-
½
cup
chopped parsley
The dressing
-
⅓
cup
olive oil
-
¼
cup
lemon juice
-
2
Tbsp
honey
-
2
cloves
garlic, minced
-
2
tsp
dijon mustard
-
¼
tsp
salt
-
¼
tsp
pepper
Instructions
- Rinse the quinoa in a fine mesh strainer and add it to a saucepan.
- Add the veggie broth and turn on the heat.
- Bring to a rolling boil, then stir and reduce the heat to low, covering the pot.
- Cook for 15 minutes covered.
- Turn off the heat and let it sit for about 5 minutes.
- Fluff the quinoa with a fork after 5 minutes.
- Pour the quinoa into a bowl to cool.
- While cooling, whisk together the dressing ingredients in a separate bowl.
- Once the quinoa is cooled, combine it with the cranberries, green scallions, almonds, feta cheese, and parsley.
- Add the dressing on top and mix everything together.
- Serve immediately or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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