1 cup dry quinoa
1 + 1/4 cups vegetable broth
1/2 cup fresh cranberries [or frozen!] or 1 cup dried
1/2-1 cup fresh broccoli florets
2 TBSP chopped green onion
salt and pepper to taste
For the candied walnuts:
1 cup walnuts
1 TBSP unsalted butter
2 tsp brown sugar
2 TBSP honey or sugar, if vegan
the teeniest pinch of salt
For the dressing:
2 TBSP light olive oil or grape seed oil
1 clove of garlic, smashed and minced [1/4 tsp]
1 TBSP fresh lime juice
1 TBSP orange juice
a pinch of salt
a dash of black pepper
Notes and such: If you’re using fresh berries, the dish will have an extra burst of tartness that those juicy little buggers are infamous for! For those of you who find cranberries to be super tart when served straight up, grab a bag of dried cranberries. They’re sweeter and still deliver amazing flavor to this dish! Both will result in some serious deliciousness! Going vegan? Skip the honey and substitute with white or brown sugar.
- First rinse + drain your quinoa using a mesh strainer/sieve
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa!
- Next add your broth and bring pot to a boil.
- Visit Cranberry Quinoa Salad with Candied Walnuts @ peasandcrayons.com for full instructions.