Flavorful Fall Quinoa Salad


  • 1 1/2 cups vegetable or chicken broth
  • 1 cup uncooked tri-colored quinoa
  • 1/3 cup Ocean Spray® Craisins® Dried Cranberries
  • 1 cup fresh broccoli, cut into small pieces
  • 2 tablespoons parsley, chopped

  • For the Candied Walnuts:
  • 1 tablespoon butter
  • 1 cup walnuts or pecans, chopped
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • Pinch of salt

  • For the Dressing:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons lime juice
  • 1/4 cup Ocean Spray® Craisins® Dried Cranberries
  • 1 large garlic clove
  • Salt and pepper to taste


In a medium saucepan, bring broth to a boil. Add quinoa and cover and lower heat to simmer. Cook for 10-12 minutes. Add Craisins® Dried Cranberries and cook for an additional 2 minutes. Remove from heat and fluff with a fork. Set aside to cool.

Line a baking tray with parchment paper and set aside.

In a medium saucepan, melt butter over medium heat. Add nuts, sugar, brown sugar and salt and sauté for 5-6 minutes. Pour nuts onto lined tray and separate pieces. Set aside to cool.

In a food processor, add olive oil, lime juice, Craisins® Dried Cranberries, garlic, salt and pepper. Blend until well incorporated.

Combine quinoa, broccoli florets, parsley and dressing and toss well. Top with candied nuts and serve immediately.


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