Quinoa Salad with Cranberries, Feta & Cashews
Tired of the same side dishes night after night? Mix it up with this Quinoa Salad with Cranberries, Feta, and Cashews. This is a great side for a cookout too! You don't want to bring just any ole potato or pasta salad right? This recipe comes together quickly and is very tasty!
Ingredients
- 1 Cup Dry Quinoa
- 1 1/4 Cups Water or Vegetable Broth
- 3/4 Cup Cape Cod Select Premium Frozen Cranberries, slightly thawed
- 2 Tablespoons Green Onion, Chopped
- 1/2 Cup Feta Cheese, Crumbles
- 1/2 Cup Cashews
- Salt and Pepper to taste
30 mins
Total Time
10 mins
Prep Time
20 mins
Cook Time
6-8
Portions
Directions
- Rinse and drain your quinoa, using a mesh strainer.
- Add rinsed quinoa to a medium pot and cover with water or vegetable broth. Bring to a boil.
- Once it’s boiling, reduce to a simmer and slightly cover for about 6-8 minutes.
- Next add frozen cranberries and stir. Again, slightly covered, cook for another 6-8 minutes.
- Remove quinoa/cranberry mixture and drain slightly, if needed. Season with salt and pepper and gently fluff with a fork. Pour in serving bowl and set aside to cool.
- Add chopped green onion, feta, and cashews to cranberry/quinoa and gently mix until fully combined.
Enjoy!
Notes
- Use vegetable broth to boil quinoa in for a bit more flavor.
- If you’re salad needs a little moisture drizzle a lemon juice before serving.