Broccoli Cranberry Quinoa Salad With Honey Lime Dressing Recipes

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CRANBERRY LENTIL AND QUINOA SALAD



Cranberry Lentil and Quinoa Salad image

A healthy, protein-packed salad.

Provided by CeliaBelia

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup dried lentils
2 bay leaves, divided
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

Steps:

  • Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  • Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  • Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  • Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 g

CRANBERRY AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.

Provided by Alison

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 ½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoons curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
salt and ground black pepper to taste

Steps:

  • Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
  • Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

BROCCOLI CRANBERRY QUINOA SALAD WITH HONEY LIME DRESSING



Broccoli Cranberry Quinoa Salad with Honey Lime Dressing image

Number Of Ingredients 6

1 Broccoli Crown, washed and cut into bite sized pieces (about 1″)
1/2 cup White Quinoa
1/2 cup Dried Cranberries
2 Limes
2 teaspoons Honey
1/4 cup Olive Oil

Steps:

  • In a medium sized saucepan, bring one cup of water to a boil over medium high heat. Add the quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside
  • Wash and cut broccoli crown into bite sized pieces (about one inch pieces). Fill a medium saucepan three quarters full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5 to 7 minute or until crisp-tender. Do not over cook. Drain broccoli and add to quinoa.
  • Make your dressing. Juice the two limes and place juice in a small bowl. Add the two teaspoons of honey and whisk well. Add the olive oil and whisk until slightly thickened.
  • Pour over the broccoli and quinoa. Add the cranberries and mix well.
  • This recipe can be served warm or cold. Serves 4

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