Cranberry Quinoa Salad with Candied Walnuts
This tasty cranberry quinoa salad is packed with juicy cranberries, vibrant vegetables, and homemade candied walnuts! Serve it as a festive holiday side dish or as a healthy, flavorful meal all season long. It's easily doubled or tripled to feed a crowd.
Instructions
- 1
First rinse and drain your quinoa (1 cup) using a mesh strainer/sieve.
- 2
Bring a medium saucepan to medium heat and lightly toast the quinoa (1 cup) 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!
- 3
Next add your vegetable broth (1.25 cups) and bring pot to a boil.
- 4
Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for [12-13 minutes].
- 5
If you're using frozen cranberries, add them to the pot after 6-8 minutes; if you're using fresh cranberries (0.5 cup) add them in around the 9-10 minute mark and recover.
- 6
Test the fresh cranberries (0.5 cup) before pulling from heat to make sure they've had enough time to cook, then remove from heat.
- 7
Once your quinoa (1 cup) and fresh cranberries (0.5 cup) are done, season with a teeny bit of [salt] and [pepper], fluff gently with a fork, and set aside.
- 8
While your quinoa (1 cup) cools, add a little [water] to that same pot and bring to a boil. Gently blanch your fresh broccoli florets (0.75 cup) 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.
- 9
Drain, chop into bite-sized bits, and add to the quinoa (1 cup) along with chopped green onion (2 tbsp).
- 10
Place quinoa (1 cup) in the fridge while you prep your dressing and walnuts.
- 11
DRESSING: Smash and mince garlic (1 clove) into a paste and combine with all remaining dressing ingredients: grapeseed oil (2 tbsp), fresh lime juice (1 tbsp), orange juice (1 tbsp), salt (0.125 tsp), and black pepper (0.125 tsp). Whisk well and set aside.
- 12
CANDIED WALNUTS: Heat a skillet or saucepan to medium heat and plant butter (1 tbsp) to melt. Next add in your unsalted walnuts (1 cup), maple syrup (2 tbsp), [a tiniest pinch of salt], and brown sugar (2 tsp). Sauté for [5-6 minutes] and pour over parchment paper, using a spatula to separate the nuts. Allow to cool for several minutes until the coating hardens and your unsalted walnuts (1 cup) have officially been candied! Try not to eat them all before they hit the salad.
- 13
Grab your bowl-o-quinoa and top with the [candied walnuts]. Drizzle with [dressing] just before digging in! Serve this up as a salad for lunch or as a colorful side dish to stretch it to 4 servings. Serve it chilled or at room temperature, it's great both ways! Enjoy!
Nutrition Facts
Per portion