Mediterranean Quinoa Salad with Feta and Walnuts

Start by heating chicken broth in a saucepan over high heat until it reaches boiling point. Add quinoa to the saucepan and bring the mixture to a rolling boil. Next, decrease the heat to a low simmer, cover the saucepan with a lid, and let it cook for 15-20 minutes or until the quinoa is tender and most of the broth has been absorbed. Remove the saucepan from the heat and transfer the cooked quinoa to a serving bowl.

Now, take a handful of walnuts and stir them into the cooked quinoa. Add some dried cranberries to the mixture, giving it a burst of flavor and texture. Finally, crumble some feta cheese into the quinoa and gently fold everything together using a spoon.