Monday, September 24, 2012
Mediterranean Broccoli Quinoa Salad
Quinoa is a staple in my pantry because I find it easy to work with and it combines well with other flavors. I find myself resorting to it often for packing in Big A and Little A's lunch box. Quinoa is a great source of complete protein, gluten free, and has many other nutrients.
This recipe below is one way I add it into a salad for their lunch. Mediterranean inspired, with black olives and goat feta. I use fresh basil or cilantro but parsley works in here as well. Tomato added in would be great as well however neither one of mine are interested in eating them so I leave them out.
Mediterranean Quinoa and Broccoli Salad
2 cups cooked quinoa, follow the directions on the package to cook, cool
2 cups broccoli, chopped into small florets
1/2 cup red onion, finely chopped
1/2 cup black olives, pit removed
1/2 cup goat feta (optional)
1 cup red, orange or yellow peppers, chopped
Handful of fresh herbs such as basil, cilantro or dill
1 lemon, juiced
2 tsp Dijon mustard or grainy mustard
2 tsp honey or pure maple syrup
2 tbsp red wine vinegar
1/2 cup cold pressed extra virgin olive oil
sea salt and pepper
1. Cook and cool the quinoa. Place in a large bowl and add chopped broccoli, peppers, red onion, olives, goat feta, handful of herbs. Toss.
2. In a small bowl combine the lemon juice, mustard, honey, red wine vinegar. Whisk together and slowly add in the olive oil. Season with sea salt and fresh cracked pepper. Pour the dressing over the quinoa and vegetables and combine.