Cranberry and Walnut Quinoa Salad

This vibrant and nutritious salad combines fluffy quinoa with sweet dried cranberries, crunchy walnuts, and a zesty dressing. It’s perfect as a side dish, light lunch, or festive addition to your holiday table.

Ingredients (Serves 4–6)

For the Salad:

• 1 cup quinoa (any color: white, red, or tri-color)
• 2 cups water or vegetable broth
• ½ cup dried cranberries (unsweetened or lightly sweetened)
• ½ cup walnuts, toasted and roughly chopped
• 1 cup fresh spinach or arugula, chopped
• ½ cup fresh parsley, chopped
• ¼ cup red onion, finely diced (optional)
• ½ cup crumbled feta cheese (optional for vegetarians)
• Vegan alternative: Use vegan feta or omit.

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Cook the Quinoa:
   • Rinse the quinoa under cold water to remove any bitterness.
   • In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
   • Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool.
2. Toast the Walnuts:
   • In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring frequently, until fragrant. Be careful not to burn them. Set aside to cool.
3. Prepare the Dressing:
   • In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, salt, and pepper.
4. Assemble the Salad:
   • In a large bowl, combine the cooled quinoa, dried cranberries, toasted walnuts, spinach (or arugula), parsley, and red onion (if using).
   • Drizzle the dressing over the salad and toss gently to combine.
5. Add Finishing Touches:
   • If using, sprinkle crumbled feta (or vegan alternative) on top before serving.
6. Serve:
   • Serve immediately at room temperature or chill in the refrigerator for a refreshing cold salad.

Tips for Best Results

• Make Ahead: This salad can be made a day in advance. Add the greens just before serving to keep them fresh.
• Add Protein: For a heartier meal, add chickpeas, grilled tofu, or shredded roasted chicken (if not vegetarian/vegan).
• Nut-Free Option: Substitute walnuts with sunflower seeds or pumpkin seeds for a similar crunch.

This Cranberry and Walnut Quinoa Salad is versatile, flavorful, and packed with nutrients—perfect for any occasion!