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Quinoa Salat mit Feta, Spinat, Cranberries und Kräutern

Quinoa Salad with Feta, Cranberries, and Herbs

Flavour-packed Quinoa Salad with Feta, Cranberries, and Herbs in a lemony za'atar dressing. Ready in just 35 minutes!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 424 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup quinoa, rinsed (200 g)
  • ½ cup slivered almonds, lightly roasted (50 g)
  • 35 g dried cranberries, coarsely chopped (2 tablespoons)
  • seeds from 1/2 pomegranate, plus more to garnish
  • 2-3 handfuls baby spinach
  • 1 generous handful mint leaves, chopped (about 1/4 cup or 4 tablespoons)
  • handful flat-leaf parsley, chopped (about 2 tablespoons)
  • handful dill, chopped (about 2 tablespoons)
  • 75 g greek feta, crumbled (plus more to garnish)

For the dressing:

  • 1 teaspoon finely grated lemon zest, from an organic lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar
  • 1 teaspoon maple syrup (or honey)
  • Sea salt and freshly ground pepper, to taste

Method

  1. In a medium saucepan, bring 2 cups (250 ml) water to a boil. Add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked through and the water is absorbed. Remove from heat, let sit covered for 5 minutes, fluff with a fork, and transfer to a large serving bowl to cool.
  2. Meanwhile, in a small bowl, combine the lemon zest, lemon juice, olive oil, za'atar, and maple syrup. Whisk until well combined. Season with salt and pepper to taste. Set aside.
  3. To the bowl with the quinoa, add roasted slivered almonds, chopped dried cranberries, pomegranate seeds, baby spinach, chopped mint, parsley, and dill. Toss gently to combine the ingredients thoroughly.
  4. Drizzle the dressing over the salad, tossing well to ensure all ingredients are evenly coated with the dressing.
  5. Finally, sprinkle the crumbled feta over the salad, gently folding it in to distribute evenly. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve chilled or at room temperature, garnished with additional herbs or pomegranate seeds, if desired.

  6. Transfer the salad to a serving dish and garnish with additional pomegranate seeds and feta, if desired. Serve and enjoy!

Notes

  • Serving suggestions: This vibrant salad is perfect as a standalone meal or as a refreshing side to grilled meats or fish. 
  • For make-ahead ease, prep quinoa and dressing separately, and combine with greens and herbs just before serving to maintain freshness.
  • Storage Tips: Store any unused salad in an airtight container in the fridge for up to 3-4 days. Just be sure to give it a good toss before serving to redistribute the dressing and flavours.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.