Description
A refreshing and nutritious salad featuring quinoa, cranberries, and walnuts, perfect for gluten-free meals.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water, bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine cooked quinoa, cranberries, walnuts, red onion, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For added flavor, consider toasting the walnuts before adding them to the salad.
- This salad can be made a day in advance and stored in the refrigerator.
- Feel free to add other ingredients like feta cheese or avocado for extra taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg