Flavourful 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 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
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.