CRANBERRY QUINOA SALAD | Easy Vegan Holiday Side | Jordan Cornwell

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and calories, while cottage cheese is more affordable.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, and sunflower seeds are less expensive.

Rinse 1 cup of quinoa under cold water.

In a small bowl, combine 1/2 cup apple cider vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 cup extra virgin olive oil, and 1/2 teaspoon garlic powder; mix well and set aside.

Cook 1 cup of quinoa and 1 cup of rice together, ensuring the cook time is the same.

Dice half an apple into small pieces.

Finely dice 1 stalk of celery.

Add 1/2 cup of dried cranberries and 1/2 cup of sliced almonds to the bowl; use heaping 1/2 cups.

Add 1 tablespoon of dehydrated green onions to the mixture.

Mix all the chopped ingredients together and add them to the cooked quinoa and rice.

Combine everything in a pot with a lid or a bowl that can be covered for chilling in the fridge.

Drizzle the dressing over the salad and mix to ensure everything is well incorporated.

Cover and chill in the fridge until ready to serve; the salad can be served chilled or warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens