Wednesday, December 10, 2014

Book Club: Holiday Quinoa Salad

I made this as a side for our Christmas Book Club and everyone just about lost their mind it was so good! This is a mixture of recipes, my mom makes a dish similar to this but with rice instead of quinoa but for this recipe in particular I thought quinoa would be the best choice!

1 cup dry quinoa
1 1/4 cups vegetable or chicken broth
1 cup dried cranberries
1-2 cups fresh broccoli florets
2-3 TBSP fresh lemon juice
2 TBSP chopped green onion
1/2 cup toasted almond slivers
salt and pepper to taste

2 TBSP olive oil
3 cloves of garlic, smashed and minced
1 TBSP fresh lime juice
1 TBSP orange juice
salt and pepper to taste

Bring your broth to a boil in a medium sauce pan. Once it's boiling, add your quinoa and reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes. Add the cranberries around the 9-10 minute mark. Once your quinoa and cranberries are done, season with a bit of salt and pepper, fluff gently with a fork, and set aside.

While this is happening bake your broccoli. I season it with some extra lemon juice and garlic seasoning but it's not necessary. Place your florets in a 400F oven for about 10 minutes. Once those are done add to your quinoa mix along with your chopped green onion. 

I usually place my sliced almonds in there as well but make sure you keep an eye on them so they don't burn!

DRESSING: Smash and mince garlic into a paste and combine with all remaining dressing ingredients. Whisk well and set aside.

Add everything to your quinoa mix and serve it warm or at room temperature, it's great both ways! Enjoy!

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