Cranberry Walnut Quinoa Salad - Vegetarian

The Cranberry Walnut Quinoa Salad brings together the comforting and robust flavors of autumn into a bright and nutritious dish. Lightly toasted walnuts add a delightful crunch, while sweet dried cranberries provide a burst of flavor. Combined with fluffy quinoa and a touch of feta cheese, this salad is as artisanal as it is wholesome.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine International

Portions servings

Calories 416 kcal

Ingrédients

1 cup quinoa

2 cups water

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1/2 teaspoon black pepper

Instructions

Rinse the quinoa under cold water and drain.
In a pot, bring the 2 cups of water and 1/2 teaspoon of salt to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and water is absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked quinoa, dried cranberries, walnuts, red onion, parsley, and feta cheese.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and black pepper.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for at least an hour to let the flavors meld together.

Nutrition (per 100g)

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Cranberry Walnut Quinoa Salad – Vegetarian