Step 1

First rinse + drain your quinoa using a mesh strainer/sieve

Step 2

Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa!

Step 3

Next add your broth and bring pot to a boil.

Step 4

Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.

Step 5

If you're using frozen cranberries, add them to the pot after 6-8 minutes; if you're using dried or fresh cranberries add them in around the 9-10 minute mark and recover.

Step 6

Test the cranberries before pulling from heat to make sure they've had enough time to cook, then remove from heat.

Step 7

Once your quinoa and cranberries are done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside.

Step 8

While your quinoa cools, add a little water to that same pot and bring to a boil. Gently blanch your broccoli florets until bright green and al-dente (you want it to still be a bit firm yet tender, not mushy) which should only take a few minutes.

Step 9

Drain, chop into bite-sized bits, and add to the quinoa along with chopped green onion.

Step 10

Place quinoa in the fridge while you prep your dressing and walnuts.

Step 11

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

Step 12

CANDIED WALNUTS: Heat a skillet or saucepan to medium heat and butter to melt. Next add in your chopped walnuts, honey, salt, and sugar. Saute for 5-6 minutes and pour over parchment paper, using a spatula to separate the nuts. Otherwise you'll have yummy walnut brittle that you'll want to break apart over your salad, which is no big deal either! Yum! Allow to cool for several minutes until the coating hardens and your walnuts have officially been candied! Woot! Try not to eat them all before they hit the salad.

Step 13

Grab your bowl-o-quinoa and top with the walnuts. Drizzle with dressing just before digging in! Serve this up as a salad for lunch [I ate the entire thing myself, ha! It can easily serve 2 if needed] or serve it up as a colorful side dish to stretch it to 4 servings. Serve it chilled or at room temperature, it's great both ways! Enjoy!