Cranberry Quinoa Salad with Broccoli recipe

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Ingredients

1 ¾ cups water
1 cup quinoa
¾ cup dried cranberries
1 cup bite-size broccoli pieces
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, minced
½ cup chopped walnuts

Nutrition Info

390.9 calories
carbohydrate: 50.3 g
cholesterol: : -
fat: 19 g
fiber: 5.7 g
protein: 9 g
saturatedFat: 2.1 g
servingSize: -
sodium: 13.5 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and quinoa in a saucepan. Bring to a boil, reduce heat to medium-low and simmer until most of the water has been absorbed, about 8 minutes. Add cranberries, cook until plump and quinoa is tender, 4 to 5 minutes more. Transfer to a bowl.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 5 minutes. Drain, fold into the quinoa mixture.

  3. Mix olive oil, orange juice, lime juice, and garlic together in a small bowl to make dressing. Pour over quinoa mixture, toss to combine. Sprinkle walnuts on top.

Recipe Yield

4 servings

Recipe Note

This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!

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