Cranberry And Feta Salad

• 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

1. 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.
2. 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!
3. 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!

red onion, olive oil, quinoa, chicken, cranberries, weight rocket, cheese, weight walnuts, balsamic vinegar

Taken from tastykitchen.com/recipes/salads/cranberry-and-feta-salad/ (may not work)