Quinoa and Broccoli Spoon Salad (NYT)
"Easy flavorful salad"Serves 12 | Prep Time 20 minutes | Cook Time 5 min
Why I Love This Recipe
This is easy to put together. Refrigerates well.
Ingredients You'll Need
1 cup quinoa, rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
Freshly ground black pepper
1 large bunch broccoli (about 1½ pounds)
1 medium tart and crisp apple
4 ounces sharp Cheddar
¾ cup toasted pecans, roughly chopped
½ cup dried cranberries
Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.
While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.
Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.
Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days.
Pairs Well With
Good side. If want to make it a main course you could add chicken or ham.