Christmas Quinoa Salad
A vibrant and nutritious salad featuring quinoa, fresh vegetables, dried cranberries, and nuts, perfect for the holiday season.
Ingredients
Salad Base
- 1 cup quinoa Rinse under cold water to remove bitterness.
- 2 cups water or vegetable broth Use vegetable broth for added flavor.
- 1 cup chopped fresh vegetables (e.g., bell peppers, cucumbers, carrots) Choose colorful varieties for visual appeal.
- ½ cup dried cranberries Add a touch of sweetness.
- ¼ cup chopped nuts (e.g., walnuts or pecans) For a crunch factor.
- ¼ cup feta cheese (optional) Adds creaminess.
Dressing
- 2 tablespoons olive oil Base for the dressing.
- 1 tablespoon apple cider vinegar For acidity.
- 1 tablespoon honey or maple syrup Choose based on dietary preferences.
- to taste salt and pepper Enhances the flavors.
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Rinse 1 cup of quinoa under cold water to remove bitterness.
Cooking the Quinoa
- In a pot, combine the rinsed quinoa and 2 cups of water or vegetable broth.
- Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for about 15 minutes, until all the liquid is absorbed.
Assembling the Salad
- Fluff the quinoa with a fork and let it cool.
- Chop your choice of fresh vegetables.
- In a large bowl, combine the cooled quinoa, chopped vegetables, dried cranberries, and chopped nuts.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and season with salt and pepper.
- Pour the dressing over the salad mixture and toss gently until all ingredients are well coated.
- If using, sprinkle feta cheese on top.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Serve as a side dish or main course and enjoy the burst of flavors.
Notes
This salad can be made ahead of time and is perfect for leftovers. Will last in the fridge for 3-5 days.