Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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.

Nutrition Facts

391 calories; protein 9g; carbohydrates 50.3g; fat 19g; sodium 13.5mg. Full Nutrition
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