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–+ servings
Delicious, crunchy, spicy, and a little sweet - this curried quinoa salad is a great addition to any barbecue! #glutenfree #vegan

Curried Quinoa Broccoli Salad.

Kelly Roenicke
A light and summer curried quinoa broccoli salad that's full of color and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 260 kcal

Ingredients
 
 

  • 1 cup quinoa
  • 2 ½ cups broccoli chopped
  • ½ cup sweet onion chopped
  • ¾ cup dried cranberries

For the dressing:

Instructions
 

  • Prepare the quinoa according to package directions. Set aside to cool.
  • Once the quinoa is cool, place it in a large bowl and add the chopped broccoli, onion, and dried cranberries. Toss together.
  • Put all of the ingredients for the dressing in a jar with a lid. Shake well to combine.
  • Pour the dressing over the salad and mix well to coat.
  • Serve immediately. Store leftovers in the refrigerator.

Notes

Store leftover salad in the refrigerator - it should stay good for 4 days.
If you want to make the salad ahead of time, you can do that. Keep the dressing separate until you are ready to serve.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 303mgPotassium: 248mgFiber: 3gSugar: 10gVitamin A: 185IUVitamin C: 25.8mgCalcium: 32mgIron: 1.6mg
Keyword quinoa broccoli salad, vegan quinoa salad
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