Cranberry Walnut Quinoa Salad

Cranberry Walnut Quinoa Salad

Fluffy, heart-healthy grain quinoa is dressed with pomegranate balsamic vinegar and lemon juice. Kids will have fun crumbling feta cheese into tiny pieces and whisking the vinaigrette. This recipe comes to us from Colleen Levine of Foodie Tots.

Ages 12-15

Adult: Place 1 tablespoon of the oil into a saucepan over medium heat. Add the quinoa and cook for 1 minute, stirring to coat in it in the oil. Add 2 cups water, increase heat to high and bring to a boil. When water boils, reduce heat to low, cover and simmer for 15 minutes, or until the water is absorbed. When the quinoa has finished cooking, transfer to a large mixing bowl and set aside.

Kid: Whisk the pomegranate balsamic vinegar, olive oil and lemon juice together in a small bowl. Season with salt and pepper and set aside.

Adult: Place a separate skillet over medium-low heat. Add the walnuts and toast, stirring frequently, for about 4 minutes, or until the walnuts become fragrant. Transfer the walnuts to a small bowl and set aside.

Adult: Place the remaining tablespoon of olive oil to the skillet. Add the shallot and cook, stirring occasionally, for 3-5 minutes, or until the shallots begin to brown.

Together: Add the broccoli and 1/4 cup water to the skillet. Cover and cook for about 5 minutes, or until the broccoli becomes tender. Uncover and add the cranberries.

Together: Add the broccoli, walnuts and feta to the quinoa. Dress with the vinaigrette, tossing to ensure the ingredients are evenly distributed and enjoy!

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