Mediterranean Cranberry Quinoa Feta Salad
A colorful, tangy grain salad that combines chewy quinoa, sweetened dried cranberries, salty feta, and crisp veggies for a refreshing snack or side dish.
Ingredients
Grain Base
- 1 cup quinoa, rinsed Rinsing removes bitterness.
- 2 cups water or vegetable broth Broth adds more flavor.
Salad Ingredients
- 1 cup dried cranberries Can swap for pomegranate seeds.
- 1 cup feta cheese, crumbled Use vegan feta for a dairy-free version.
- 1 cup cucumber, diced Drain and salt for better texture.
- 1 each red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Can be substituted with cilantro or mint.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, fresh Fresh is best.
- 1/2 teaspoon salt Adjust to taste.
- black pepper, to taste
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness.
- Combine the rinsed quinoa and 2 cups water or broth in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork. Cool to room temperature.
Salad Assembly
- In a large bowl, combine the cooled quinoa, cranberries, crumbled feta, diced cucumber, diced red bell pepper, chopped red onion, and chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, and 1/2 teaspoon salt. Taste and adjust seasoning.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the feta.
- Serve immediately, or refrigerate for at least 30-60 minutes so the flavors meld. Taste again and adjust seasoning before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Do not freeze the fully dressed salad, as the texture will suffer.