Description
1 cup fresh cranberries
1/2 cup cooked quinoa
1/4 cup pomegranate seeds
1/4 cup sliced almonds
1/4 cup feta cheese, crumbled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey (or sweetener of choice)
1/2 teaspoon ground cumin
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions:
In a small saucepan, cook the cranberries with a tablespoon of water over medium heat until they begin to pop, about 5 minutes. Set aside to cool.
In a large bowl, combine the cooked quinoa, pomegranate seeds, sliced almonds, and crumbled feta cheese.
Add the cooled cranberries to the quinoa mixture and gently toss.
In a separate small bowl, whisk together olive oil, lemon juice, honey, ground cumin, salt, and pepper.
Pour the dressing over the salad and toss to combine. Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 180 kcal per serving
Servings: 4
