I am becoming such a huge fan of Quinoa! It is so easy to mix with different flavors. Today, I checked my pantry and saw these dried cranberries and got excited to come up with new dish.
Everyone will fall for this Cranberry Quinoa Salad! This is packed with lovely flavors – it’s sweet, tart, and refreshing. It’s perfect for any time of year and a heathy complement for the holiday turkey.
Cranberry Quinoa Salad
Everyone will fall for this Cranberry Quinoa Salad! This is packed with lovely flavors – it’s sweet, tart, and refreshing. It’s perfect for any time of year and a heathy complement for the holiday turkey.
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RateServings: 6
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 4 tbsp Honey
- 1 cup Dried Cranberries coarsely chopped
- 2 tbps Lemon Juice
- 1/4 cup Red Onion finely chopped
- 1 tbsp Parsley finely chopped
- Salt to taste
Instructions
- Rinse quinoa until water runs clear, drain and transfer to a medium pot.
- Add 2 cups of water and bring to a boil over medium heat. Cover and reduce heat and let simmer it for approximately 15 minutes.
- When the quinoa is done, transfer to a mixing bowl and let it cool in room temperature.
- Mix the lemon juice and honey together until well combined. Pour them into the cooled quinoa and gently stir until the quinoa is infused with the honey-lemon juice.
- Add the cranberries, red onions and parsley. Season the salad with salt.
- Serve immediately or chill in the fridge until ready to serve.
Notes
Most packaged quinoa are pre-washed; however, it is always safe to wash the quinoa before cooking.
Quinoa can have a bitter residue on it, to remove its bitter coating always make sure to rinse it well or soak in water for a few minutes before cooking.
The ratio for cooking is 2 parts water to 1-part quinoa.
Quinoa’s light and fluffy texture make it great to be used in soups, bread, puddings or as a breakfast cereal.
You can cook a big batch of quinoa and refrigerate or freeze it. You can reheat it easily and create new exciting salad recipes!
