Flavorful Fall Quinoa Salad
Prep Time
15 minutesCooking Time
20 minutesServing Size
6
Ingredients
1 1/2 cups vegetable or chicken broth
1 cup uncooked tri-colored quinoa
1/3 cupOcean 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
Steps
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.