Description
For the Salad
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
2 cups baby spinach, chopped
1/4 cup fresh parsley, chopped
For the Candied Walnuts
1/2 cup walnuts
2 tablespoons maple syrup
1/4 teaspoon cinnamon
Pinch of salt
For the Dressing
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Directions
In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender
and water is absorbed. Fluff with a fork and let cool.
In a small skillet over medium heat, toast the walnuts for 2 minutes. Add maple syrup, cinnamon, and a pinch of salt. Stir continuously for 3–4 minutes until
caramelized. Transfer to parchment paper and let cool.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
In a large bowl, combine quinoa, cranberries, feta cheese, red onion, spinach, and parsley. Drizzle with dressing and toss gently to coat.
Top with candied walnuts and serve immediately.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 320 per serving, Servings: 4
