Description
Cranberry Non-Alcoholic Ale Quinoa Salad with Feta & Pecans is a vibrant, flavor-packed dish that perfectly balances tart cranberries, creamy feta, and crunchy pecans over a hearty quinoa base. Ideal for holiday gatherings or casual lunches, this refreshing salad not only delights the taste buds but also serves as a stunning centerpiece for any meal.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup dried cranberries
- 4 oz crumbled feta cheese
- 1 cup toasted pecans (roughly chopped)
- ¼ cup fresh flat-leaf parsley (chopped)
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- Rinse quinoa under running water. In a saucepan, combine rinsed quinoa with 2 cups water and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy.
- In a dry skillet, toast pecans over medium heat for about 5 minutes until fragrant.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooked quinoa, cranberries, toasted pecans, feta cheese, and parsley. Drizzle with dressing and toss gently to combine.
- Serve in a bowl or on individual plates; garnish with extra feta or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 14g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg