Quinoa Salad with Cranberries and Pecans

 

Quinoa Salad with Cranberries and Pecans

This vibrant and flavourful quinoa salad is a perfect dish for any occasion, whether it's a weeknight meal or a potluck gathering. It's packed with nutrients, fibre, and protein, making it a healthy and satisfying choice.

Ingredients:

• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:
• Rinse the quinoa under cold water to remove any saponins.
• Combine the quinoa and vegetable broth in a medium saucepan.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
• Fluff with a fork and let cool completely.
2. Prepare the Salad:
• In a large bowl, combine the cooked quinoa, cranberries, pecans, parsley, red onion, and feta cheese (if using).
3. Make the Dressing:
• In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
4. Assemble the Salad:
• Pour the dressing over the salad and toss to coat evenly.

Nutrition Information (Approximate per serving):

• Calories: 250-300
• Protein: 8-10g
• Carbohydrates: 30-35g
• Fat: 10-12g
• Fiber: 4-5g

Tips:

• Toasted Pecans: Toasting the pecans enhances their flavour and adds a delightful crunch to the salad.
• Fresh Herbs: Fresh herbs like parsley and mint can add a burst of flavour and freshness to the salad.
• Customise Your Salad: Feel free to add your favourite ingredients, such as cucumbers, tomatoes, or avocado.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Meal Prep: This salad is perfect for meal prepping. Prepare it in advance and enjoy it throughout the