Quinoa Broccoli Salad

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Quinoa Broccoli Salad

With summer coming, the grills are gonna start flaming and you need a refreshing salad to go with that heavy meat. Enter the Quinoa Broccoli Salad with Cranberries and Candied Walnuts.

Quinoa Broccoli Salad

I love salads with whole grains. It gives substance and depth of flavor that is so different from other salads.

With a little tartness and the right balance of sweet and salty, this salad will keep you and your guests coming back for more.

Quinoa Broccoli Salad with Cranberries and Candied Walnuts
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Ingredients
  1. 1/2 cup dry quinoa
  2. 1 cup water
  3. 1 teaspoon vegetable bouillon
  4. 1 cup dried cranberries
  5. 1 1/2 cups fresh broccoli florets
  6. salt and pepper to taste
Candied Walnuts
  1. 1 cup chopped walnuts
  2. 1 tablespoon butter
  3. 2 teaspoons brown sugar
  4. 2 tablespoons honey
  5. pinch of salt
Dressing
  1. 2 tablespoons grape seed oil
  2. 1/8 teaspoon garlic powder
  3. 1 tablespoon lime juice
  4. 1 tablespoon orange juice
  5. pinch of salt
  6. dash of pepper
Instructions
  1. Rinse and drain quinoa in warm water.
  2. In a medium saucepan add water, vegetable bouillon, and quinoa. Bring to a boil; reduce heat and cover. Simmer for 20 minutes.
  3. When cooked, season with salt and pepper; allow to cool in the fridge while you make the candied walnuts and dressing.
  4. Make candied walnuts. Melt butter in a skillet. Add walnuts, honey, salt, and brown sugar. Sauté for 5-6 minutes. Be careful not to burn the sugar. Spread on parchment paper and separate the nuts as much as possible so they don't stick together. Allow to cool completely.
  5. Make the dressing. Combine all dressing ingredients with a whisk and set aside.
  6. Combine broccoli, cranberries, quinoa, and candied walnuts.
  7. Drizzle with dressing before serving.
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