Dinner · Lunch · Vegetarian
Broccoli Cranberry Quinoa Salad
Broccoli Cranberry Quinoa Salad. Made with broccoli, quinoa and cranberries. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 1 Broccoli Crown, washed and cut into bite sized pieces (about 1″)
- ½ cup White Quinoa
- ½ cup Dried Cranberries
- Dressing:
- 2 Limes, juiced
- 2 tsp Honey
- ¼ cup Olive Oil
How to make Broccoli Cranberry Quinoa Salad
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
In a medium sized saucepan, bring one cup of water to a boil over medium high heat. Add the quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside.
- 02
Wash and cut broccoli crown into bite sized pieces (about one inch pieces). Fill a medium saucepan three quarters full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5 to 7 minute or until crisp-tender. Do not over cook. Drain broccoli and add to quinoa
- 03
Make your dressing. Juice the two limes and place juice in a small bowl. Add the two teaspoons of honey and whisk well. Add the olive oil and whisk until slightly thickened.
- 04
Pour over the broccoli and quinoa. Add the cranberries and mix well.
- 05
This recipe can be served warm or cold.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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