Cranberry Quinoa Salad With Broccoli Food

BROCCOLI AND CRANBERRY SALAD

Steps:

• Combine all salad ingredients in a large mixing bowl and mix well.
• Combine dressing ingredients in a small mixing bowl.
• Mix until thoroughly combined using a fork or wire whisk.
• Add dressing to salad and mix well.
• Refrigerate 1 hour.

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

CRANBERRY QUINOA SALAD WITH BROCCOLI

Steps:

• 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.
• 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.
• 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.

CRANBERRY QUINOA SALAD

Steps:

• Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
• Add in veggie stock and turn on heat.
• Bring to a rolling boil, then stir and turn the heat down to low and cover.
• Cook for 15 minutes covered.
• Turn off heat and let sit for about 5 minutes.
• After 5 minutes, open lid and fluff with fork.
• Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
• Pour quinoa into bowl for cooling.
• Assemble the dressing while you wait.
• Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
• Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
• Add dressing on top and mix together!
• Serve immediately or cold. This salad gets better the longer it sits in the fridge!
• Enjoy.

QUINOA CRANBERRY SALAD

Steps:

• Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
• Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
• Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
• Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
• Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
• Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
• Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
• Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

CRANBERRY QUINOA SALAD

Steps:

• Rinse quinoa several times.
• Bring water and quinoa to a boil and simmer 20 minutes or until all liquid is absorbed.
• Meanwhile, combine 2 tablespoons honey, lemongrass, garlic and peppers in a small bowl.
• When quinoa is cooked, stir in honey mixture.
• Chop cranberries with remaining 2 tablespoons honey and lime juice in food processor or blender; stir this into quinoa.
• Add mint, cilantro, red onion and salt. Toss to combine and chill until ready to serve.