RECIPE:
Serving Size: 2-4 (side dish for 4 people)
INGREDIENTS
For the Quinoa:
1 cup dry quinoa
1 + ¼ cups vegetable broth
½ cup dried cranberries
1 cup fresh broccoli florets cut into small pieces
1/2-1 pint grape tomatoes
2 tablespoons chopped scallions
Salt and Pepper to taste
Onion and Garlic Powder to taste
For the Candied Walnuts:
1 cup walnuts
1 tablespoon unsalted butter ( I used Earth Balance Soy/Dairy Free)
2 teaspoon brown sugar
2 tablespoons honey
For the Dressing:
2 tablespoons extra virgin olive oil
2 cloves of garlic, smashed and minced
1 tablespoon fresh lime juice
1 tablespoon orange juice
Salt and pepper to taste
Directions:
To Make the Quinoa:
- Rinse and drain quinoa using a mesh strainer/sieve
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water for about 2-3 minutes stirring frequently. This step is optional but helps fluff the quinoa up a little more (as long as you don’t overdo it)
- Add the broth and bring to a boil
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes
- Once there’s about 3-4 minutes left of cooking time add the cranberries in and put the cover back on and continue cooking. Once all water has been absorbed, remove heat and fluff with a fork. Put into the bowl and set aside
- Add water to that same pot and bring to a boil. While waiting to boil, get a bowl of ice water to pour the blanched broccoli in
- Add broccoli to the boiling water and blanch for about 30 seconds to 1 minute. You want the broccoli to get the bright green color but still have a little crunch
- Drain, put into the ice bowl, and drain again then add to the quinoa along with the chopped scallions
- Place quinoa in the fridge to cool while you make the dressing and walnuts.
To Make the Dressing:
- Mince garlic and combine with all remaining dressing ingredients. Whisk well and set aside (You can also sauté the garlic first or make the garlic into a paste, completely up to you!)
To Make the Candied Walnuts:
- Heat a skillet to medium heat and add butter to melt. Once melted add in your chopped walnuts, honey, salt, and sugar
- Sauté for 5-6 minutes until the aromas take over then pour over parchment paper lined baking sheet using a spatula to separate the nuts.
- Allow to cool for several minutes until the coating hardens and you’re walnuts have officially been candied!
To Finish:
Grab your bowl-from your fridge top with the candied walnuts and drizzle with dressing!
