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:
- 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.
- Remove from heat, let stand for 5 minutes and fluff with a fork. Set aside.
- In the meanwhile, preheat small skillet on low heat and add almonds.
- Toast until golden brown, stirring occasionally. Set aside.
- In a food processor, add broccoli and process in batches until coarsely chopped.
- 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
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