This quinoa salad has a terrific crunch from the nuts and seeds, and peppery flavour from the radishes. It’s a great way to use both dried fruit and fresh vegetables.
Preheat the oven to 375°F (190°C).
Spread the seeds on a baking sheet lined with parchment paper. Toast in the oven for 8 minutes, or until golden brown. Pour them into the bowl and set aside to cool.
In a saucepan over high heat, bring broth, 1/2 tsp (2 mL) of salt and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes and fluff with a fork. Transfer cooked quinoa to a large bowl.
In a medium-sized mixing bowl, combine the lime and lemon juice, oil, cilantro, chives, and remaining ½ tsp (2 mL) salt. Whisk well. Pour on top of quinoa. Stir to combine.
Add the toasted seeds, aduki beans, radishes, red pepper, carrots and dried cranberries to the quinoa. Mix well and refrigerate for at least 20 minutes.
Taste for seasonings and add more salt if needed.