Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Prepare the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Stir in the quinoa and reduce the heat to low.
- Cover and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- Once cooked, remove from heat and let it cool.
- Steam the Broccoli:
- While the quinoa is cooking, steam the broccoli until it is tender but still crisp, about 3-4 minutes.
- Immediately transfer the steamed broccoli to a bowl of ice water to stop the cooking process and preserve its bright green color.
- Drain the broccoli and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined. Set aside.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, steamed broccoli florets, diced red bell pepper, finely chopped red onion, chopped parsley, dried cranberries, and chopped almonds.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve:
- Transfer the quinoa and broccoli spoon salad to a serving dish or individual bowls.
- Garnish with additional chopped parsley or almonds if desired.
- Serve chilled or at room temperature.
Enjoy your delicious and nutritious Quinoa and Broccoli Spoon Salad!