Quinoa Salad with Cranberries, Feta + Cashews!
This simple quinoa salad is the perfect side dish for any day that ends in "y!" You can easily forgo the feta to make it vegan friendly.
Ingredients
- 1 cup dry quinoa
- 1 1/4 cups water or vegetable broth
- 3/4 cup Cape Cod Select premium frozen cranberries slightly thawed
- 2 Tablespoons green onion chopped
- 1/2 cup feta
- 1/2 cup cashews
- salt and pepper to taste
Instructions
- Rinse and drain your quinoa, using a mesh strainer. Make sure to really clean them! Then, add to a medium pot and cover with water or vegetable broth. Bring to a boil.
- Once it's boiling, reduce to a simmer and slightly cover for about 6-8 minutes. Then, add frozen cranberries and stir. Again, slightly covered, cook for another 6-8 minutes.
- Remove quinoa/cranberry mixture and drain slightly, if needed. Season with salt and pepper and gently fluff with a fork. Pour in serving bowl and set aside to cool.
- Add chopped green onion, feta, and cashews to cranberry/quinoa and gently mix until fully combined.
- Enjoy!
Notes
Adapted from Peas and Crayons: https://peasandcrayons.com/2014/11/cranberry-quinoa-salad-candied-walnuts.html/cookbook-print/17021#
The frozen cranberries cooked with the quinoa create a little bit of a "dressing" so there is no need to add additional dressing. But, if you'd like a little bit of something else, you can add a bit of lemon juice for some extra moisture!