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Recipe by Brynie Greisman

Quinoa with Broccoli, Craisins, and Nuts

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts

Colorful, creative, chewy, and crunchy. A choice dish for any meal.

Ingredients

Salad

  • a few handfuls sugar-free dried cranberries or golden raisins

  • generous handful or 3 of roasted pecans

Dressing

Directions

Make the Salad

1.

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.

2.

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.

3.

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.

Credits

Food and Prop Styling: Renee Muller Photography: Hudi Greenberger

Quinoa with Broccoli, Craisins, and Nuts

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