Cranberry Quinoa Salad
Serves 410 mins prep15 mins cook
Bright, tart, herbaceous, colorful, and filling: this recipe is everything I want in a salad. Quinoa brings everything together for a well-balanced meal, that holds up beautifully over time in the fridge.
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What you need
Instructions
0 In a fine-mesh sieve, rinse the quinoa really well under running water for at least 3 to 5 minutes. Add to a pot and combine with 2 cups of water and a big pinch of salt. 1 Bring to a boil over high heat, then reduce the heat to low, cover the pot, and let simmer for 14 to 16 minutes, or until the quinoa is fluffy and the water has evaporated. Let cool to room temperature (you can place the quinoa in the fridge to speed this up). 3 In a large bowl, add the quinoa, mint, parsley, cucumber, juice of 1 lemon, olive oil, and cranberries. Season to taste with salt and stir well. 4 Top off with cheese and nuts, if using, and enjoy!View original recipe