Cranberry Quinoa Salad with Broccoli

Emma

"This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!"
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Ingredients

34 m servings 391 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

  • 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.

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