Place white and red quinoa and water in a small saucepan. Bring to a boil. Lower heat and cook for 15 minutes, or until quinoa “pops.” Remove from heat and cool for 5 minutes. Fluff with a fork and transfer to a large bowl.

Meanwhile, steam broccoli for a few minutes until soft, but not too soft. Cool and chop into small pieces. Add to quinoa. Sprinkle with the dried cranberries or raisins and toss together.

Combine all dressing ingredients in a small bowl. Add to quinoa and broccoli and mix together well. Top with pecans. Drizzle with honey to taste before serving. Serve room temperature or even cold.