Looking for a nutritious and delicious salad? This Cranberry Quinoa Salad with Broccoli is packed with wholesome ingredients, vibrant flavors, and a delightful mix of textures. It’s perfect for meal prep, potlucks, or a light yet satisfying meal.
Cranberry Quinoa Salad with Broccoli :
This Recipe is a healthy and flavorful dish that combines the nutty taste of quinoa, the crunch of fresh broccoli, and the sweetness of dried cranberries. With a tangy homemade dressing, this salad is both refreshing and filling.
History of the Recipe :
Quinoa has been a staple food in South America for centuries, known for its high protein and fiber content. When paired with broccoli, a powerhouse vegetable rich in vitamins and antioxidants, and cranberries, which add natural sweetness and tartness, the result is a nutritious and well-balanced salad. This recipe has gained popularity as a modern superfood salad due to its health benefits and delicious taste.
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Cranberry Quinoa Salad with Broccoli
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 ½ cups broccoli florets, chopped
- ½ cup dried cranberries
- ¼ cup sunflower seeds or chopped almonds
- ¼ cup feta cheese (optional)
- 2 tbsp red onion, finely chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the quinoa: Bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool.
- Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli and cook for 1-2 minutes until bright green. Drain and rinse with cold water to stop the cooking process.
- Prepare the dressing: Whisk together olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine quinoa, broccoli, dried cranberries, sunflower seeds, feta cheese (if using), and red onion.
- Toss with dressing: Pour the dressing over the salad and toss to coat evenly.
- Serve and enjoy: Allow the flavors to meld for 10 minutes before serving. Enjoy chilled or at room temperature.
Notes
- Swap sunflower seeds for walnuts or pecans for a different crunch.
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days.
Tips for Cranberry Quinoa Salad with Broccoli :
- Rinse quinoa before cooking to remove bitterness.
- For extra flavor, toast the quinoa in a dry pan before boiling.
- Use a food processor to finely chop the broccoli for a more uniform texture.
FAQs for Cranberry Quinoa Salad with Broccoli :
- Can I use frozen broccoli?
Yes, but blanch it quickly to retain texture. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I make this salad ahead of time?
Yes! The flavors improve as they sit, making it great for meal prep.
Conclusion :
Recipe is a delicious and nutrient-packed dish that’s easy to prepare and perfect for any occasion. With a balance of flavors and textures, this salad is both satisfying and refreshing. Enjoy it as a side dish or a light main meal!