quinoa salad with caramelized walnuts and cranberries |
Cuisine: Mediterranean
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients for the quinoa salad
- 2 cups uncooked red and white quinoa, rinsed
- 4 cups water
- 1 small broccoli head
- 2 stalks celery, chopped
- ¾ cup dried cranberries
- 4 tablespoons olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 small garlic clove, crushed
- Salt and pepper to taste
Ingredients for the caramelized walnuts
- 1 ½ cup walnuts, chopped
- 1 tablespoon butter or margarine
- 2 tablespoons honey
- 1 teaspoon brown sugar
- Pinch of salt
- Bring quinoa, water and some salt to a boil in a medium saucepan. Cover, reduce heat to low, and let simmer for 15 minutes until cooked through. Put quinoa in a bowl and let cool completely.
- Chop the broccoli head into florets. Cook them in boiling water in the saucepan for 2 minutes, not more. They shouldn't become mushy and should still remain crunchy. Run them under cold water in a colander to stop the cooking process. Chop them into tiny florets and add to the quinoa. Add the celery and dried cranberries.
- In a small bowl, whisk together the olive oil, orange juice, lime, garlic clove, salt and pepper. Pour the dressing over the quinoa and mix to combine. Let marinate for 2-3 hours in the fridge for the cranberries to soak up the dressing.
- To make the caramelized walnuts, melt the butter in a skillet. Add the chopped walnuts, honey, brown sugar and salt and sauté all together for 5 minutes until all the nuts are coated. Spread them on a plate over parchment paper, separating the nuts from each other.
- Right before serving the salad, add the caramelized walnuts to the quinoa and mix to combine. Serve the salad at room temperature.
Recipe by Savormania at http://www.savormania.com/en/quinoa-salad-with-caramelized-walnuts-and-cranberries-4/
3.3.3077