Cranberry quinoa salad with broccoli recipe

• 1 Broccoli Crown, washed and cut into bite sized pieces (about 1″)
• 1/2 cup White Quinoa
• 1/2 cup Dried Cranberries
• 2 Limes
• 2 teaspoons Honey
• 1/4 cup Olive Oil

1. In a medium sized saucepan, bring one cup of water to a boil over medium high heat. Add the quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside
2. Wash and cut broccoli crown into bite sized pieces (about one inch pieces). Fill a medium saucepan three quarters full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5 to 7 minute or until crisp-tender. Do not over cook. Drain broccoli and add to quinoa.
3. Make your dressing. Juice the two limes and place juice in a small bowl. Add the two teaspoons of honey and whisk well. Add the olive oil and whisk until slightly thickened.
4. Pour over the broccoli and quinoa. Add the cranberries and mix well.
5. This recipe can be served warm or cold. Serves 4

Cranberry Almond Broccoli Salad

Broccoli salad is usually made more as a bacon and cream salad with some broccoli in it. I wanted to make a version that would be healthier and still taste just as great. I am always surprised at how great recipes can taste even when lightened up. You are not missing out on anything in this dish since it is lightened up.

I am actually not that big of a fan of broccoli and neither is Jason, but we really like this salad. There are just so many different flavors: the tanginess of the cranberries, saltiness of the bacon, crispness of the apple, crunch of the almonds and broccoli and creaminess of the dressing. The longer that it sits, the better that it tastes, which is always a plus when bringing something to a potluck because you can make it way in advance. Who doesn’t love that?

AUTHOR

RECIPE: Broccoli & Cranberry Salad

This recipe incorporates simple, fresh salad ingredients and a dressing. With no cooking involved, it is another great recipe for the kids too.

STARTING GUIDE

Cuisine: Salad

Prep Time: 15 mins

Total Time: 15 mins

INGREDIENTS

2 1/2 heads of broccoli (450g)

2/3 cup dried cranberries (85g)

1/2 cup sunflower seeds (60g)

DRESSING

1 cup organic greek yogurt or coconut yoghurt (175g)

1 1/2 tablespoon apple cider vinegar

1/4 teaspoon dead seasalt flakes or Himalayan salt

METHOD / GUIDE

Step 1 – Prepare the Dressing

Place the yoghurt, apple cider vinegar, honey, salt, and pepper, into a small bowl

Whisk together until smooth and well-combined

Step 2 – Prepare the Ingredients

Cut the broccoli into florets

Dice the red onions into small pieces

Step 3 – Combine the Salad

Combine broccoli florets, dried cranberries, sunflower seeds, and onion in a large bowl

Add dressing and toss or stir well

Keep refrigerated if not consuming right away

NOTES

I hope you enjoy this as much as we do! Share this recipe with your friends and family, and explore my other great recipes on Think Feel Thrive, Cheers Alexis.

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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither ThinkFeelThrive or the publishers of the content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

Vegan Cranberry Quinoa Salad Recipe

This easy vegan quinoa salad recipe is delicious and really easy to make, too. It was originally created by Celebrations Catering for our wedding reception and it was such a hit they agreed to let me share it with all of you! Enjoy.

Ingredients:

• 1 cup dry quinoa
• 1 & 1/2 cups vegetable stock/broth (low sodium if possible)
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh chives
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 2 Tablespoons freshly squeezed lemon juice (about 1 large lemon’s worth)
• 2 Tablespoons olive oil
• 1/4 teaspoon granulated garlic
• 2 Tablespoons chopped green onions (optional garnish)
• Fresh ground pepper to taste

Instructions:

1. Place quinoa in medium sauce pot with the vegetable stock/broth.
2. Cover the pot, bring to a full boil, then reduce to low and simmer for 15 minutes.
3. Remove from heat and set aside to cool.
4. Combine all other ingredients except for the optional green onion garnish in a bowl. Pour on top of quinoa and mix together.
5. Serve immediately or cover and chill in the fridge. Enjoy!
   

Notes:

In the original recipe the pecans were roasted and spiced. Plain pecans work just as well, but spiced pecans are definitely an added bonus if you have some on hand.

Ingredients

In a medium sized saucepan, bring one cup of water to a boil over medium high heat. Add the quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside.

Wash and cut broccoli crown into bite sized pieces (about one inch pieces). Fill a medium saucepan three quarters full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5 to 7 minute or until crisp-tender. Do not over cook. Drain broccoli and add to quinoa

Make your dressing. Juice the two limes and place juice in a small bowl. Add the two teaspoons of honey and whisk well. Add the olive oil and whisk until slightly thickened.

How To Shred Brussels Sprouts:

Ok, first things first, let’s talk about how to shred Brussels sprouts!

Nowadays, you can purchase pre-shredded Brussels sprouts at most grocery stores. But if you would like to shred them yourself, you can either do so by hand (example #2 in the video above). Or if you happen to have a food processor with a blade attachment, you can do so extra-easily with the help of a food processor (example #3 in the video above). No need to cook the Brussels afterwards — we will just be eating them raw as our salad greens.

Broccoli Cranberry Quinoa Salad with Honey Lime Dressing

Healthy, low fat and loaded with vitamins and antioxidants! This is an easy and delicious side dish or light lunch!

Ingredients

• 1 cup Water
• ½ cups White Quinoa
• 1 whole Broccoli Crown
• ½ cups Dried Cranberries
• FOR THE DRESSING:
• 2 whole Limes
• 2 teaspoons Honey
• ¼ cups Olive Oil

Preparation

In a medium-sized saucepan, bring the water to a boil over medium high heat. Add quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside.

Wash and cut broccoli crown into bite sized pieces (about 1-inch pieces). Fill a medium saucepan 3/4 full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5–7 minutes or until crisp-tender. Do not overcook. Drain broccoli and add to quinoa.

For the dressing, juice limes and place juice in a small bowl. Add honey and whisk well. Add olive oil and whisk until slightly thickened

Pour dressing over the broccoli and quinoa. Add cranberries and mix well.

Quinoa Broccoli Slaw with Honey-Mustard Dressing

Confession: I wanted to include this tangy broccoli slaw recipe in my epic salads roundup (it deserves to be in it), but the photos were so green and unappetizing that I couldn’t do it. All I could think when I looked at the post was, “Ribbit, ribbit, ribbit!”

Today, I’m re-sharing it with better photos and pushing it to the top of the blog in case you have overlooked it the past couple of years. Ribbit!

Even with a pop of complementary color (the coral napkin), the slaw is undeniably very green as written. I’ve heard from some commenters who have added some color with dried cranberries or chopped apple, which sound like delicious additions to me.

This broccoli slaw was roughly inspired by an awesome mayo-free broccoli and potato salad that my friend Sarah brought to a spring potluck two years ago. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.

Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in a food processor (or you can skip a step and buy pre-shredded broccoli slaw).

Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.

Time Saving Tips

1. Cook the quinoa ahead of time. The quinoa can be cooked several days ahead of time and stored in the refrigerator.
2. Chop the celery and green onions 1-2 days in advance.
3. Prepare the vinaigrette 1-2 days in advance.
4. Toast the pecans ahead of time. I like to toast my pecans as soon as I buy them and then store them in the freezer in an airtight container. I store them in the freezer so they’ll stay fresh longer and won’t go rancid.

The only thing I don’t advise chopping in advance is the apple since the flesh will discolor. If you follow these tips the salad will literally take you about 5 minutes to make. This quinoa salad works great for meal prep as long as you leave out the pecans and add them in separately before eating.

Watch the video: EASY AND HEARTY QUINOA SALAD WITH CRANBERRIES AND APRICOTS. UN-BORING SALADS. Everything But Pasta (May 2022).