shredded broccoli and spinach quinoa salad |
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- ¾ cup quinoa, uncooked
- 1 small broccoli head, cut into florets
- ¼ cup walnuts, chopped
- 3 cups fresh spinach leaves, roughly torn
- 1 green onion, chopped
- 10 cherry tomatoes, sliced in half
- Juice of ½ lemon (about 2 tablespoons)
- ½ teaspoon mustard
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Rinse the quinoa and bring it to a boil in a pot with 1½ cups water and a pinch of salt. Cover the pot, lower heat to low and let the quinoa simmer for 15-20 minutes until cooked through. Set aside in a bowl to cool completely.
- In a food processor, shred the broccoli florets. Add the shredded broccoli to the quinoa with the walnuts, spinach leaves, green onion and cherry tomatoes.
- In a bowl, whisk together the lemon juice, mustard and olive oil. Pour the dressing over the quinoa salad and season with salt and pepper. Mix to combine.
- Adjust seasoning if needed and serve at room temperature.
Recipe by Savormania at http://www.savormania.com/en/shredded-broccoli-and-spinach-quinoa-salad-2/
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