CRANBERRY QUINOA SALAD WITH CANDIED WALNUTS
CRANBERRY QUINOA SALAD WITH CANDIED WALNUTS
We’re in love with this healthy gluten-free Cranberry Quinoa Salad with Candied Walnuts!
Ingredients
- 1 cup dry quinoa
- 1 + 1/4 cups vegetable broth
- 1/2 cup fresh cranberries or 1 cup dried
- 1/2-1 cup fresh broccoli florets
- 2 TBSP chopped green onion
- salt and pepper to taste
5 MINUTE CANDIED WALNUTS:
- 1 cup walnuts
- 1 TBSP unsalted butter
- 2 tsp brown sugar
- 2 TBSP honey or sugar, if vegan
- the teeniest pinch of salt
FOR THE DRESSING:
- 2 TBSP light olive oil or grape seed oil
- 1 clove of garlic, smashed and minced [1/4 tsp]
- 1 TBSP fresh lime juice
- 1 TBSP orange juice
- a pinch of salt
- a dash of black pepper
Instructions
- First rinse + drain your quinoa using a mesh strainer/sieve
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa!
- Next add your broth and bring pot to a boil.
- Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.
- If you're using frozen cranberries, add them to the pot after 6-8 minutes; if you're using dried or fresh cranberries add them in around the 9-10 minute mark and recover.
- Test the cranberries before pulling from heat to make sure they've had enough time to cook, then remove from heat.
- Once your quinoa and cranberries are done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside.
- While your quinoa cools, add a little water to that same pot and bring to a boil. Gently blanch your broccoli florets until bright green and al-dente (you want it to still be a bit firm yet tender, not mushy) which should only take a few minutes.
- Drain, chop into bite-sized bits, and add to the quinoa along with chopped green onion.
- Place quinoa in the fridge while you prep your dressing and walnuts.
- DRESSING: Smash and mince garlic into a paste and combine with all remaining dressing ingredients. Whisk well and set aside.
- CANDIED WALNUTS: Heat a skillet or saucepan to medium heat and butter to melt. Next add in your chopped walnuts, honey, salt, and sugar. Saute for 5-6 minutes and pour over parchment paper, using a spatula to separate the nuts. Otherwise you'll have yummy walnut brittle that you'll want to break apart over your salad, which is no big deal either! Yum! Allow to cool for several minutes until the coating hardens and your walnuts have officially been candied! Woot! Try not to eat them all before they hit the salad.
- Grab your bowl-o-quinoa and top with the walnuts. Drizzle with dressing just before digging in! Serve this up as a salad for lunch [I ate the entire thing myself, ha! It can easily serve 2 if needed] or serve it up as a colorful side dish to stretch it to 4 servings. Serve it chilled or at room temperature, it's great both ways! Enjoy!
Recipe Adapted From peasandcrayons.com