Cranberry and Kefir Quinoa Salad
This quinoa salad with toasted pistachios and cranberries really comes to life with a kefir-based dressing.
Servings 6 servings
- 2 cups water
- 1 cup quinoa uncooked
- 1/2 cup unsalted pistachios shelled
- 3/4 cup dried cranberries
- 1 cup reduced-fat feta cheese crumbled
- 1/4 cup fresh basil minced (or 1 Tbsp dried basil)
- 1/2 cup plain kefir
- 4 tsp honey
- 4 tsp balsamic vinegar
Rinse the quinoa in running water to remove any residue. In a pot, bring 2 cups of water to a boil. Stir in the quinoa, cover and reduce heat to low. Cook for about 15 minutes or until the water is absorbed. Put the quinoa in a bowl and allow to cool.
Preheat the oven or your toaster to 400°F and line a small baking sheet with parchment paper or aluminum foil. Put the pistachios on the pan and toast until light brown, about 3 to 5 minutes. Roughly chop.
Once the quinoa has cooled, stir in the pistachios, cranberries, feta cheese and minced basil.
To make the dressing, put the honey in a small microwave safe bowl and heat for about 30 seconds. Whisk in the kefir until well combined then whisk in the balsamic vinegar.
Pour the dressing over the quinoa salad and toss well.
Mix It Up: Want to make this your main dish? Try adding chicken, tofu or steak!
Make Ahead: Cook the quinoa a day or two in advance and keep in the refrigerator until ready to make the salad. Toast the pistachios in advance.
Simplify It: Skip toasting the pistachios for faster preparation.
Nutrition Nugget: Quinoa is a nutritious, gluten-free whole grain substitute for rice. It is truly a powerhouse food providing us with almost 13 grams of protein in just one serving of this salad. Other protein sources in this dish are the pistachios and the cheese.
[ultimate-nutrition-label id="3476" align="left"]
Calories: 302kcal | Carbohydrates: 42g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 378mg | Fiber: 5g | Sugar: 18g