Quinoa Cranberry Salad
Serves 8
10 mins prep
15 mins cook
25 mins total
This quinoa cranberry salad is packed with quinoa, cranberries, walnuts, and dressing. Nutritious, gluten-free, vegetarian, and easy to make!
2 servings
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In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Remove the quinoa from the heat, fluff with a fork, and let it cool slightly.
In a skillet over high heat, add the walnuts. Toast the walnuts while stirring constantly, for about 2 minutes or until they are smelling fragrant.
In a large bowl, combine the toasted walnuts, dried cranberries, feta, and red onion.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Add the cooled quinoa to the large bowl. Drizzle the dressing over the top.
Toss gently to combine and ensure the dressing coats everything.
Let the salad sit for 5–10 minutes to allow the flavors to meld.
Serve immediately or refrigerate for up to 4 days for an even better flavor.
Enjoy!
