Cranberry Quinoa Salad with Candied Walnuts

  • 1 cup dry quinoa
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh cranberries or 1 cup of dried cranberries
  • 1 cup fresh broccoli florets
  • 2 TBS chopped green onion
  • Salt and pepper to taste


  • 1 cup unsalted walnuts
  • 1 TBS unsalted butter
  • 2 tsp. brown sugar
  • 2 TBS honey
  • Smaller than a pinch of salt


  • 4 TBS olive oil
  • 2 cloves garlic, minced
  • 2 TBS fresh-squeezed lime juice
  • 2 TBS orange juice
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

Rinse and drain the quinoa. In a saucepan, add the broth, quinoa and bring to a boil. Reduce heat to low, cover leaving lid slightly ajar and simmer for 12-13 minutes. If using frozen cranberries, add to the pot after 6-8 minutes; if using dried or fresh cranberries, add to the pot after 9-10 minutes. After adding frozen, dried or fresh cranberries, do not forget to cover leaving lid slightly ajar simmering for about 12-13 minutes. When cranberries are cooked, remove from heat and season with a little salt and pepper, fluffing the quinoa with a fork and set aside to cool. Using the same pot, add a little water and bring to a boil. Blanch the florets until they are bright green, about 3-4 minutes. Drain and chop the florets into bite-sized pieces. Add them and green onion to the quinoa mixture, tossing with a fork and refrigerate.


Mince garlic into a paste and combine with remaining dressing ingredients listed above, whisk until well combined and set aside.

Candied walnuts:

Over medium-high heat, melt the butter. Add the chopped walnuts, honey, salt and sugar. Saute for 5-6 minutes. Pour onto parchment paper and use a spatula to separate the nuts. Allow them to cool for several minutes until the coating hardens. Toss the candied walnuts with the quinoa, add the dressing, toss and enjoy!