Broccoli Cranberry Quinoa Salad With Honey Lime Dressing Food

LEMON CRANBERRY QUINOA SALAD

Steps:

• For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

BROCCOLI CRANBERRY QUINOA SALAD WITH HONEY LIME DRESSING

Steps:

• 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
• 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.
• 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.
• Pour over the broccoli and quinoa. Add the cranberries and mix well.
• This recipe can be served warm or cold. Serves 4