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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Servings: 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!