Flavorful Fall Quinoa Salad

Flavorful Fall Quinoa Salad

Flavorful Fall Quinoa Salad
  • Prep Time

    15 minutes
  • Cooking Time

    20 minutes
  • Serving Size

    6 Servings


  • Vegetable or chicken broth1 1/2 cups
  • Uncooked tri-colored quinoa1 cup
  • Craisins® Original Dried Cranberries1/3 cup
  • Fresh broccoli1 cup
  • Parsley2 tablespoons
  • For the Candied Walnuts:
  • Butter1 tablespoon
  • Walnuts or pecans1 cup
  • Granulated sugar2 tablespoons
  • Brown sugar2 tablespoons
  • Pinch of salt
  • For the Dressing:
  • Extra virgin olive oil4 tablespoons
  • Lime juice4 tablespoons
  • Craisins® Original Dried Cranberries1/4 cup
  • Large garlic clove1
  • Salt and pepper to taste
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


In a medium saucepan, bring broth to a boil. Add quinoa and cover and lower heat to simmer. Cook for 10-12 minutes. Add Craisins® Dried Cranberries and cook for an additional 2 minutes. Remove from heat and fluff with a fork. Set aside to cool. Line a baking tray with parchment paper and set aside. In a medium saucepan, melt butter over medium heat. Add nuts, sugar, brown sugar and salt and sauté for 5-6 minutes. Pour nuts onto lined tray and separate pieces. Set aside to cool. In a food processor, add olive oil, lime juice, Craisins® Dried Cranberries, garlic, salt and pepper. Blend until well incorporated. Combine quinoa, broccoli florets, parsley and dressing and toss well. Top with candied nuts and serve immediately.