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If you do not have any cooked quinoa on hand, add ½ cup of quinoa to a pan along with 1 cup of water. Bring it to a boil. Then, cover and let simmer for about 12-15 minutes.
Peel the onion, garlic, and ginger.
Chop up the onion, garlic, and ginger.
Add the olive oil to a large frying pan over medium heat/flame and add in the chopped onion, ginger, and garlic. Let saute for about 5 minutes.
Meanwhile, rinse and chop up the celery stalks, red bell pepper, and jalapeno. If you do not want this salad to be too spicy, scrape out some of the jalapeno seeds.
Break up the broccoli florets into bite-sized pieces.
Add the celery, red bell pepper, jalapeno, and broccoli florets.
If using the spices, also add in the coriander, smoked paprika, and cayenne.
Stir all ingredients well and let saute for about 3-4 minutes.
Add in the cooked quinoa, pecans, and cranberries, and stir well.
Season with salt and pepper to taste.
If desired, garnish with chili flakes and serve warm or serve cold, tossed with some greens.