Cranberry Quinoa Salad with Broccoli
A nutritious quinoa and broccoli salad with sweet cranberries and a zesty dressing.
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.