Ingredients
Equipment
Method
- Place the rinsed quinoa in a fine-mesh strainer and rinse under cold water. Transfer the rinsed quinoa to a medium saucepan.
- Add the 2 cups of vegetable broth to the saucepan with the quinoa. Bring the mixture to a rolling boil over medium-high heat. Once boiling, stir once, reduce the heat to low, cover the saucepan, and let it cook for 15 minutes.
- After 15 minutes, turn off the heat but keep the saucepan covered. Let it sit undisturbed for 5 minutes.
- Remove the lid and gently fluff the quinoa with a fork. If there's still visible water, return the saucepan to low heat for a few more minutes until the liquid is absorbed. Pour the cooked quinoa into a wide bowl to cool completely. This step is crucial to prevent a soggy salad.
- While the quinoa is cooling, assemble the dressing. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
- Once the quinoa has reached room temperature, add the dried cranberries, chopped green scallions, slivered almonds, crumbled feta cheese, and chopped parsley to the bowl.
- Pour the prepared dressing over the salad ingredients. Gently toss everything together until well combined, ensuring all components are evenly coated.
- Serve the salad immediately, or chill it in the refrigerator. This salad is often best served cold or at room temperature.
Notes
This salad is excellent for meal prepping and can be made up to 2 days in advance. Store in an airtight container in the refrigerator. It tends to taste even better on the second day as the flavors meld. Freezing is not recommended.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.