Servings Per Recipe: 6
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
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.