Description
For the Quinoa Salad:
1 cup quinoa, rinsed and cooked
½ cup dried cranberries
½ cup ricotta cheese
¼ cup toasted walnuts, chopped
¼ cup fresh parsley, chopped
¼ cup red onion, finely diced
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked quinoa, dried cranberries, toasted walnuts, parsley, and red onion.
Pour the lemon vinaigrette over the quinoa mixture and toss to combine.
Gently fold in the ricotta cheese.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal per serving
Servings: 4
