Fresh and delicious, this cranberry quinoa salad is the most brilliant side dish (or even main meal!)

Serves

6

Ingredients

Salad

• 1/2-1 cup broccoli florets
• 1 cup dry quinoa
• 1 1/4 cup vegetable stock
• 1/2 cup cranberries
• 2 tbsp shallots
• Salt and pepper

Dressing

• 2 tbsp olive oil
• 1 garlic clove (crushed)
• 2 tbsp orange juice
• 2 tbsp lime juice
• Pinch of salt and pepper

Candied walnuts

• 1 cup walnuts
• 1 tbsp butter
• 2 tsp brown sugar
• 1 tbsp honey
• 1 tsp salt

Method

Rinse and drain quinoa. Toast quinoa in a pan for a couple of minutes to remove excess water and lightly toast. Add stock, bring to the boil and then lower heat for 12-13 minutes.

Add cranberries to stock after 10 minutes, season quinoa with salt and pepper and fluff up with a fork.

Blanch broccoli in boiling water for a few minutes and then add to the quinoa with shallots.

Candied walnuts

Heat ingredients and add walnuts to sauté for 5-6 minutes. Cool on a baking tray ensuing walnuts are separated.

Dressing

To make the dressing, out all ingredients into a jar and mix well.

To serve, pour dressing over quinoa mix and sprinkle candied walnuts on top.

1. 

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2. 

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3. 

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