The Pioneer Woman Tasty Kitchen
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Cranberry and Feta Salad

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Description

A delicious main course salad! Quinoa is actually a seed and counts as a complete protein. It has a lovely nutty flavour that pairs perfectly with tangy feta and the sweetness from the cranberry. (The trick to cooking flavourful quinoa is to always cook it in some sort of stock!). This whole dish has a taste reminiscent of stuffing – only lots healthier. It makes a welcome addition to lunchtime over the festive season.

Ingredients

  • 1 whole Red Onion, Diced
  • 4 Tablespoons Olive Oil
  • 2 cups Quinoa (un-cooked)
  • 4 cups Chicken Stock, Heated
  • 2 ounces, weight Dried Cranberries
  • 7 ounces, weight Rocket
  • 7 ounces, weight Feta Cheese, Cubed
  • 3 ounces, weight Walnuts (halved)
  • 4 Tablespoons Balsamic Vinegar

Preparation

Gently fry the red onion in 2 Tablespoons of olive oil over medium heat, for 5 – 10 minutes, until softened. Use a large heavy bottomed pot.

Rinse quinoa (although I never actually bother!) and add it to the pot once the onion is softened. Add hot stock and dried cranberries and bring to the boil. Then reduce to a simmer and cook for 10 – 15 minutes. You should keep an eye on it, as you may need to add more water to keep it from sticking!

Once cooked, turn off heat and leave for 10 minutes to fluff up. Once cooled, add chopped rocket, feta cheese and walnuts. Drizzle with balsamic vinegar and some more olive oil if desired. Season well and serve alone, with turkey or in hot whole grain pita bread!

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