Cranberry Quinoa Salad with Candied Walnuts
User Reviews
5
Cranberry Quinoa Salad with Candied Walnuts
Description
The salad begins with rinsed quinoa toasted slightly in a pan to enhance its nutty flavor before simmering in vegetable broth. Cranberries, either dried or fresh, are added during cooking to infuse sweetness and tartness. Fresh broccoli florets are blanched briefly for vibrant color and crisp-tender texture. Chopped green onions add fresh bite and aroma.
Candied walnuts are prepared separately by melting butter with brown sugar and honey, coating walnuts quickly for a crunchy, sweet contrast. The salad is finished with a dressing made from olive oil, minced garlic, lime and orange juice, and seasoning, which brightens and ties the flavors together. The combination results in a colorful dish with a variety of textures from the chewy cranberries, crunchy walnuts, tender broccoli, and fluffy quinoa.
This salad serves well as a side dish or a light lunch. Using dried cranberries yields a sweeter profile, while fresh cranberries add tartness. Vegan modifications can swap honey for sugar. The recipe yields about six side dish servings or enough for two to three larger portions.
Ingredients
- 1 cup quinoa dry
- 1 ¼ cups vegetable broth
- ½ cup cranberries or 1 cup dried cranberries, fresh
- 1/2-1 cup broccoli fresh florets
- 2 TBSP green onion chopped
- salt I usually add a pinch of each, to taste
- black pepper I usually add a pinch of each, to taste
5 MINUTE CANDIED WALNUTS:
- 1 cup walnuts unsalted
- 1 TBSP butter unsalted
- 2 tsp brown sugar
- 2 TBSP honey or sugar if vegan
- salt the teeniest pinch
FOR THE DRESSING:
- 2 TBSP olive oil light or grape seed oil
- 1 clove garlic smashed and minced [1/4 tsp]
- 1 TBSP lime juice fresh
- 1 TBSP orange juice
- ⅛ tsp salt
- ⅛ tsp 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!
Notes
- This recipe serves 6 side dish portions or 2-3 larger servings as a main.
- Fresh cranberries add tartness; dried cranberries provide a sweeter flavor profile—choose based on preference.
- Substitute honey with extra brown sugar to make the candied walnuts vegan-friendly.
- The nutrition information is an estimate and may vary, especially when including candied walnuts which add roughly 130 calories per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 248mg | 10% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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