January 06, 2018
Dinner, Lunch, Main Dish,
Salads, Main Dish Salad, Side Dishes, Grains, Quinoa, Vegetables, Broccoli, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Small Batch Cooking, Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Oil, Spring more
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"A healthy broccoli salad recipe with quinoa, walnuts and sweetened dried cranberries tossed in a tangy honey-mustard dressing, Mmmmmmmm!!
This recipe is a slightly altered version of a recipe I found by Cookie and Kate."
Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified.
Toss together with the cooked quinoa, broccoli florets, walnuts and dried cranberries.
Set aside to allow flavors to meld for 1/2 hour.
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This salad was a great dish to make for my holiday party for July 4. I loved the dressing and it really complimented the ingredients in the salad. This is a great side dish to have anytime!