Cranberry Quinoa Feta Salad with Toasted Pecans and Lemon Vinaigrette
Make this bright and savory Cranberry Quinoa Feta Salad. It is a simple, make-ahead side dish perfect for holidays or light lunches.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely diced
- For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and black pepper to taste
Instructions
- Rinse the quinoa well under cold water using a fine-mesh sieve.
- Combine the rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
- Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the cooked quinoa with a fork and spread it onto a baking sheet to cool completely. This prevents the salad from becoming mushy.
- While the quinoa cools, prepare the vinaigrette. Whisk together the olive oil, lemon juice, Dijon mustard, and maple syrup in a small bowl. Season with salt and pepper.
- In a large bowl, combine the cooled quinoa, dried cranberries, feta cheese, toasted pecans, parsley, and red onion.
- Pour the vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Notes
- To toast pecans, spread them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.
- You can substitute walnuts for pecans or use fresh cranberries simmered briefly in water if you prefer less chewiness.
- This salad keeps well in the refrigerator for up to 3 days, making it a great option for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 12
- Sodium: 350
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 12
- Cholesterol: 25