Cranberry Quinoa Salad | Melissa's

Cranberry Quinoa Salad

Prep time
Cook time


1 cup quinoa
1 cup boiling water
1 tbsp Melissa's Everyday Rub
1 cup cranberries, dried
1 head broccoli - use florets only
6 spring onions, sliced finely at angle
Melissa's Salt and Pepper, grind to taste
1 x 100g bag Melissa's Caramel Cashews, roughly chopped
2 cloves garlic, crushed
4 tbsp Melissa's Pomegranate, Lemon and Olive Oil Dressing
Melissa's Salt and Pepper, grind to taste


  1. Place quinoa in pot with water and everyday rub, once it's boiling cover with lid slightly ajar.
  2. Reduce heat to low and simmer for 10 minutes or until dry. Remove from heat.
  3. Add the cranberries, cover with lid and sit for 10 minutes.
  4. Season with salt and pepper and fluff gently with fork. Transfer to a bowl.
  5. In the same pot add a little water and bring to boil. Blanch the broccoli florets until bright green and al-dente. This should only take a few minutes.
  6. Drain the water and break florets into smaller bite size florets. Add this along with the spring onions to the quinoa and cranberries. Place in fridge.
  7. Mix all the ingredients for dressing and add to quinoa, top with cashews.