Roasted Broccoli Quinoa Salad

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Two peas & their pod

Total Time

25 mins

Prep Time

5 mins

Cook Time

20 mins

Rating

(21)

Ingredients

1 cup quinoa
2 cups water
2 heaping cups roasted broccoli
3 cups roughly chopped spinach
1 green onion, chopped
2 tablespoons olive oil
Juice of 1 lemon
1/3 cup chopped pistachios
1/4 cup crumbled feta cheese
Salt and black pepper to taste

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Preparation

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Step 1

In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.

Step 2

Add the roasted broccoli, spinach, and green onion to the quinoa. Drizzle with olive oil and fresh lemon juice. Gently stir.

Step 3

Add the chopped pistachios, feta cheese, and season with salt and black pepper, to taste. Serve.

Chef’s notes

If you need the salad to be vegan, you can leave off the feta cheese, it will still have plenty of flavor.

The salad reheats well and can be eaten cold the next day.

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Seasonal Recipes

Skill Level

other

Roasted Broccoli Quinoa Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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