New Menu Cranberry Quinoa Salad with Broccoli

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Cranberry Quinoa Salad with Broccoli

"This salad is scrumptious served warm or bloodless! It's vegan, gluten-unfastened, and is pretty healthy!"

Ingredients :

1 three/four cups water
1 cup quinoa
three/four cup dried cranberries
1 cup bite-length broccoli pieces
Dressing:
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, minced
1/2 cup chopped walnuts

Instructions :

Prep : 10M	Cook : 4M	Ready in : 34M

Combine water and quinoa in a saucepan. Bring to a boil; lessen warmness to medium-low and simmer until most of the water has been absorbed, approximately eight minutes. Add cranberries; prepare dinner till plump and quinoa is gentle, four to five minutes extra. Transfer to a bowl.
Place a steamer insert right into a saucepan and fill with water to simply under the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until smooth, 2 to 5 minutes. Drain; fold into the quinoa combination.
Mix olive oil, orange juice, lime juice, and garlic collectively in a small bowl to make dressing. Pour over quinoa mixture; toss to mix. Sprinkle walnuts on pinnacle.

Notes :

Use frozen broccoli in place of clean if desired.
Substitute pecans for walnuts if favored.
Substitute lemon juice for the lime if desired.

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