Most of the time broccoli recipes fall into one of two categories. They are either loaded with creamy cheese, delicious and loaded with fat or they are decent but a little bland and nothing to write home about. Today I thought I would share with you a broccoli salad recipe that is neither. This is actually a dish that I make quite often, especially when I have fresh broccoli from the garden. In fact, between this and a broccoli pesto dish that I’ve been making I am realizing that broccoli doesn’t have to be bland at all.
One of the secrets? Roasting the broccoli! If you have never tried it you are in for a treat! The roasting brings out a subtle sweetness and gives it a tender texture that is just perfect for this quinoa salad!
If I know that I’m going to be making this, I will often combine the vinegar, red pepper flakes, garlic, salt and pepper earlier in the day and let the seasonings flavor the vinegar. But, if I forget to do this the dish still tastes great, so if you are wanting to make it after a busy day at work don’t worry about it.
This dish is light enough to be used as a quinoa side dish but it is also great as a vegetarian entree. If you are looking for a vegan quinoa recipe, simply omit the feta cheese and add in some toasted pine nuts!
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Recipe: Broccoli Salad Recipe
Ingredients
- Mineral Sea Salt
- 1 cup quinoa
- 6 cups chopped broccoli
- 3 T olive oil
- 4 oz feta (optional)
- 4 scallions, diced
- 2 T fresh parsley, chopped
- ½ tsp crushed red pepper flakes
- 2 T red wine vinegar
- 6 cloves garlic, minced
- 1 tsp mineral sea salt
- ½ tsp black pepper
Instructions
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- Preheat oven to 400 degrees.
- Place quinoa and water in a large pot and bring to a boil. Drain in a fine metal sieve and rinse.
- Bring a couple of inches of water to a boil in the same pot. Place sieve and quinoa over the boiling water. Cover with a clean kitchen cloth and lid. Steam for 10 minutes and remove from heat. Be careful not to burn yourself on the steam!
- Chop broccoli and cut stems into bite sized pieces. Toss broccoli with 2 T olive oil and salt to taste. Place in a large baking dish in a single layer. Roast for 20 minutes.
- Combiine red wine vinegar, parsley, crushed red pepper, garlic, salt and pepper in a small dish. Add 1 T olive oil. (Sometimes I will make this early let the flavors combine)
- Combine quinoa, broccoli, scallions and feta in a bowl. Cover with red wine vinegar mixture and season to taste with salt and freshly ground pepper. Add more vinegar if desired
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{ 5 comments… read them below or add one }
Nancy, is it necessary to boil AND steam the quinoa? Just seems like an extra step…could you not just steam it? I've never tried steaming quinoa, only boiled it in the past. Just wondered what the difference is and if it's necessary in the measure of time?
Is the Quinoa pre-cooked?
Hi Nancy! The quinoa should be rinsed but not cooked. You will cook it in steps 2-3. Thanks and I hope you enjoy! Wendy
If I don't have a double sieve, can I just prepare the quinoa as I usually would and add in with the broccoli? (does it have to be steamed?)
Gina, That will work just fine. It doesn't have to be steamed, I just like the texture for salads. I hope you enjoy! Wendy