Description
Elevate your Thanksgiving feast with this vibrant Quinoa and Cranberry Salad. Bursting with flavors from nutty quinoa, tart cranberries, and crunchy walnuts, this dish is as delightful to eat as it is to behold. It’s perfect for a side dish or a light main course, making it a versatile addition to any holiday spread. Easy to prepare and packed with nutrition, this salad is sure to impress your guests and become a new Thanksgiving tradition.
Ingredients
Scale
- 1 cup rinsed white quinoa
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
- 1/2 cup fresh parsley, chopped
- 1 small red onion, finely diced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Rinse quinoa under cold water in a fine mesh strainer.
- In a saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Toast walnuts in a dry skillet over medium heat for 5-7 minutes until golden brown.
- In a large bowl, mix cooked quinoa, cranberries, toasted walnuts, red onion, and fresh parsley.
- Whisk together olive oil and balsamic vinegar in a small bowl; pour over the salad and toss well.
- Serve on a platter garnished with additional cranberries or parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg