Servings Per Recipe: 6

Ingredients:

  • 1 cup quinoa, uncooked
  • 1 1/2 cups water + pinch of salt
  • 1 cup almonds, slivered or sliced (coarsely chopped are OK too)
  • 1.5 lbs broccoli (including stems), cut into large pieces
  • 1 cup herbs, finely chopped (I used dill+parsley+mint+basil+cilantro+chives)
  • 3 tbsp olive oil, extra virgin
  • 1/2 lemon, zest of
  • 1/2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp black pepper, ground

Directions:

  1. In a medium pot, add quinoa, water and a pinch of salt. Cover, bring to a boil, reduce heat to low and cook for 10 minutes.
  2. Remove from heat, let stand for 5 minutes and fluff with a fork. Set aside.
  3. In the meanwhile, preheat small skillet on low heat and add almonds.
  4. Toast until golden brown, stirring occasionally. Set aside.
  5. In a food processor, add broccoli and process in batches until coarsely chopped.
  6. Add to a large bowl along with remaining ingredients and gently stir to combine. Serve cold.

Storage Instructions: Refrigerate in a glass airtight container for up to 3 days.

 

Source: ifoodreal.com