Name: Best Cranberry Quinoa Feta Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (rinsed); 2 cups vegetable broth; 1/2 cup green scallions (thinly sliced); 3/4 cup feta cheese (crumbled); 1/2 cup dried cranberries; 3/4 cup slivered almonds (preferably raw); 1/2 cup fresh parsley (chopped); 1/3 cup olive oil (extra virgin); 1/4 cup lemon juice (freshly squeezed); 2 tsp Dijon mustard; 2 tbsp honey; 2 garlic cloves (minced); 1/4 tsp salt; 1/4 tsp freshly ground black pepper

Ingredients

1/2 cup green scallions (thinly sliced)

3/4 cup feta cheese (crumbled)

1 cup quinoa (rinsed)

1/2 cup cranberries (dried)

3/4 cup slivered almonds (raw preferred)

2 cups vegetable broth

1/2 cup parsley (fresh and chopped)

2 garlic cloves (minced)

1/4 tsp salt

1/4 tsp black pepper (freshly ground)

2 tsp Dijon mustard

2 tbsp honey

1/4 cup lemon juice (freshly squeezed)

1/3 cup olive oil (extra virgin)

Instructions

Step 1: Rinse the quinoa thoroughly under cold water to remove any bitterness and promote fluffiness. Combine the rinsed quinoa with vegetable broth in a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes. After simmering, turn off the heat and let it sit covered for 5 more minutes to absorb any remaining liquid.

Step 2: While the quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and freshly ground black pepper to taste.

Step 3: Slice the green scallions, chop the parsley, and measure out the dried cranberries and slivered almonds.

Step 4: Fluff the cooked quinoa with a fork and transfer it to a large bowl to cool completely to prevent the feta from melting.

Step 5: Once cooled, add the scallions, cranberries, almonds, parsley, and crumbled feta to the quinoa. Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 6: Taste and adjust the seasoning as needed, adding more salt or lemon juice if desired. Serve immediately or chill before serving.

Tips & Variations

For extra crunch, toast the slivered almonds lightly before adding them to the salad.

Swap dried cranberries for dried cherries or golden raisins for a different fruity twist.

Add chopped cucumber or bell peppers for more fresh veggies and color.

Use lemon zest in the dressing to enhance the citrus flavor.

Prepare the quinoa a day ahead and keep it refrigerated to save time when assembling the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further, but the almonds may soften slightly over time. If preferred, keep the dressing separate and toss just before serving to maintain maximum crunch and freshness. Reheat is not recommended; serve chilled or at room temperature.

FAQs

Can I use white or red quinoa instead of green quinoa?

Yes, white or red quinoa can be used interchangeably. Each variety has a slightly different texture and flavor, but all work well in this salad.

How do I make this salad vegan?

Omit the feta cheese or replace it with a plant-based cheese alternative. Double the almonds or add toasted pumpkin seeds for more protein and texture.