About this recipe:Quinoa, cranberries and broccoli are tossed with a light citrus dressing and garnished with walnuts in this quick and easy vegan salad.
90g dried cranberries
90g bite-size broccoli pieces
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, minced
60g chopped walnuts
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Method Prep:10min › Cook:24min › Ready in:34min
Combine water and quinoa in a saucepan. Bring to the boil; reduce heat to medium-low and simmer until most of the water has been absorbed, about 8 minutes. Add cranberries; cook until plump and quinoa is tender, 4 to 5 minutes more. Transfer to a bowl.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add broccoli, cover and steam until tender, 2 to 5 minutes. Drain; fold into the quinoa mixture.
Mix olive oil, orange juice, lime juice and garlic together in a small bowl to make dressing. Pour over quinoa mixture; toss to combine. Sprinkle walnuts on top.