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Cranberry Quinoa Salad with Broccoli


"This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!"
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34 m servings 391 cals
Original recipe yields 4 servings

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  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.


  • 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

Per Serving: 391 calories; 19 g fat; 50.3 g carbohydrates; 9 g protein; 0 mg cholesterol; 13 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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No changes. I and my friends loved. complemented the BBQ chicken I had. Will make it again and again.

The only thing I changed was adding sunflower seeds in place of nuts at the end. I think I will also add a little extra broccoli next time. Very good.

Definitely a keeper. Made as is but had half an orange left so I added the chunks to a serving. YUM!!

Delicious, made as written. Great with a baked chicken breast. Lovely recipe...

I made this as written (not using the substitutions in the notes) and we loved it. The dressing is delicate and light. The textures and flavors make this a wonderful addition to your meal. Thank...