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Quinoa Salad

Quinoa Salad


  • 1 cup red quinoa

  • 2 cups chicken or vegetable stock or broth

  • 2 tablespoons EVOO (extra-virgin olive oil)

  • 2 tablespoons lemon juice or balsamic vinegar

  • 2 scallions, chopped

  • 1/2 cup plain, chopped almonds, toasted

  • 1/2 cup dried cranberries

  • 1 cup crumbled feta or goat cheese


Cook quinoa according to package directions, using the stock or broth instead of water.  Once cooked, put quinoa into a bowl and allow it to cool to room tempertature.  Toss with oil and vingear or lemon juice.  Add scallions, almonds, cranberries and cheese.  Serve as a side dish or as a main course with a salad.