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Cranberry Quinoa Salad with Broccoli Recipe

Recipe by: Emma

"This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook24 m
  • Ready In34 m
  • 1Combine 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.
  • 2Place 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.
  • 3Mix 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.
Footnotes
  • Cook's Notes:
  • Use frozen broccoli instead of fresh if preferred.
  • Substitute pecans for walnuts if desired.
  • Substitute lemon juice for the lime if desired.
Ingredients
  • 4 servings
  • 391 cals
  • 1 3/4 cups water
  • 1 cup quinoa
  • 3/4 cup dried cranberries
  • 1 cup bite-size broccoli pieces
  • Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/2 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    391
    20%
  • Fat:
    19
    29%
  • Carbs:
    50.3
    16%
  • Protein:
    9
    18%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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