Sweet and Savory Quinoa Salad

"Created for Quest - South America - a combination of the ingredients I love best."
 
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photo by sheepdoc photo by sheepdoc
photo by sheepdoc
photo by DailyInspiration photo by DailyInspiration
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

  • 473.18 ml water
  • 236.59 ml organic quinoa, uncooked
  • 78.78 ml scallion, chopped (light green and dark green)
  • 78.78 ml fresh flat-leaf parsley, chopped
  • 118.29 ml feta cheese, crumbled (or more to suit your taste)
  • 118.29 ml dried cranberries (or more to suit your taste)
  • 236.59 ml corn (fresh or frozen, cooked until tender in salted water)
  • 78.78 ml balsamic vinaigrette (creamy style preferred)
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directions

  • Wash quinoa thoroughly under cool running water using a sieve. Combine 2 cups water, quinoa and bring to a boil. Cook according to package instructions or approximately 20 minutes (covered). Cook corn in salted water until tender; then drain well.
  • Place quinoa in a bowl and allow it to come to room temperature along with the drained corn.
  • Meanwhile, chop scallions and parsley - add to quinoa once it has cooled. Add feta cheese and dried cranberries. Mix well. Add balsamic vinaigrette - mix well. Add additional dressing if needed. Adjust seasoning with salt and pepper.
  • Allow salad to sit for at least 15 minutes to allow flavors to meld. Serve at room temperature and enjoy.

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Reviews

  1. My husband said 'are there marshmallows in this'? And had it in his mouth before I said, no, that's feta cheese. I would have left the cheese out. I'm unsure about the craisins. Otherwise the mix is great. I used Newman's Own Balsamic vinaigrette. Very easy to make. Made for CQ 14.
     
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