Description
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups fresh spinach, chopped
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup chopped walnuts or pecans (optional)
1 small red onion, finely diced
For the Orange Dressing:
¼ cup freshly squeezed orange juice
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and black pepper to taste
Directions:
In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes or until the liquid is
absorbed. Fluff with a fork and let cool slightly.
In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
In a large mixing bowl, combine the cooked quinoa, chopped spinach, dried cranberries, red onion, and walnuts (if using).
Drizzle the orange dressing over the salad and toss to combine.
Sprinkle crumbled feta cheese on top before serving.
Serve immediately or chill for 15 minutes for enhanced flavor. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Quinoa: In a medium saucepan, bring the water or broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool for 10 minutes.
2. Prepare the Dressing: While the quinoa cooks, combine the orange juice, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small jar with a lid. Shake vigorously until the mixture is fully emulsified.
3. Assemble the Base: In a large serving bowl, add the slightly cooled quinoa. Immediately add the chopped spinach and diced red onion. The residual warmth from the quinoa will gently wilt the spinach.
4. Combine and Dress: Add the dried cranberries and optional nuts to the bowl. Pour about three-quarters of the dressing over the salad and toss thoroughly to ensure every grain is coated.
5. Final Touches: Let the salad sit for 5 minutes to absorb the flavors. Taste and add more dressing if desired. Just before serving, gently fold in the crumbled feta cheese.
Serving Suggestions
This versatile salad pairs beautifully with numerous dishes. Serve it as a vibrant side with grilled chicken, salmon, or lemon-herb tofu. For a heartier meal, spoon it into lettuce cups or stuff it into a roasted sweet potato. It’s perfect for meal prep—store the dressed salad and feta cheese separately, then combine for a fresh, quick lunch.
How-to Summary
Cook and cool quinoa. Whisk orange juice, oil, vinegar, honey, and mustard for the dressing. In a large bowl, combine warm quinoa, spinach, onion, cranberries, and nuts. Toss with the dressing, then fold in feta cheese just before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the dressed salad and feta separately in the fridge for up to 2 days. Combine just before serving.
What can I use instead of feta for a dairy-free version? Creamy vegan feta alternatives work well, or try salty chickpeas or olives for a different flavor profile.
My quinoa turned out mushy. What happened? You likely used too much liquid or didn’t fluff it immediately after cooking. Ensure you use a 1:2 quinoa-to-liquid ratio and fluff it right away to separate the grains.
Can I use a different grain? Absolutely. Couscous, farro, or bulgur wheat are excellent substitutes. Adjust cooking times according to the grain’s package directions.
How can I add more protein? Stir in a can of rinsed chickpeas, white beans, or shredded rotisserie chicken to transform this side into a complete meal.
Common Mistakes to Avoid
- Not Rinsing Quinoa: Skipping this step can leave a bitter taste from the natural coating called saponin.
- Adding Feta Too Early: Mixing the feta in while the quinoa is too warm will cause it to melt and become greasy.
- Overlooking Dressing Emulsion: Failing to whisk or shake the dressing thoroughly will result in a separated, unevenly flavored salad.
- Using Wilted Spinach: Ensure your spinach is fresh and crisp; it provides essential texture and color contrast.
Conclusion
This Quinoa Salad with Spinach, Cranberries, and Feta is a perfect harmony of textures and flavors—nutty, tangy, sweet, and fresh. It’s incredibly adaptable to your dietary needs and pantry staples. Quick to prepare and packed with nutrients, it’s an ideal dish for busy weeknights, elegant dinners, or portable lunches. Mastering the simple techniques outlined will ensure a perfect result every time.
