Excellent as a side dish with any meal!
1 cup of dry quinoa – Quinoa Tri-Colour
1 cup of vegetable broth
1 cup of Dried Cranberries
1 cup of Spicy Glazed Roasted Pecans
1/2 cup of fresh broccoli florets
2 tablespoons of chopped green onion
Salt & Pepper to taste
2 tablespoons of light olive oil or grape seed oil
1 clove of garlic, smashed and minced
1 tablespoon of fresh lime juice
1 tablespoon of orange juice
Pinch of salt and pepper for taste
Frist, rinse and drain your quinoa using mesh strainer/sieve.
Using a medium saucepan, bring saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stirring as it’s toasting for a few minutes. This step is optional, but really adds to the fluff of the quinoa!
Add your broth and bring pot to a boil. Once it’s boiling, reduce heat to low and simmer, covered with lid, slightly ajar for 12 to 14 minutes.
At around the 10 minute mark, add the cranberries and re-cover.
Check 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 bit of salt and pepper and fluff gently with a fork and set aside.
Gently blanch your broccoli florets until bright green or al-dente! which should only take a few minutes. Place them in a pot with a little boiling water.
Drain and chop into bite-sized pieces, and add to the quinoa long with chopped green onion.
Place quinoa in the fridge while you prep your dressing.
Smash and mince garlic into a paste and combine with the remaining dressing ingredients. Wisk well and set aside.
Once you are ready to serve, top your quinoa with the spicy glazed pecans and drizzle with dressing!
Serve salad chilled or at room temperature – it’s great both ways!