Quinoa Salad with Broccoli, Feta, and Lemon Olive Oil Recipe
Daily Value: 35%
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||198µg||49%|
|Fatty acids, total monounsaturated||38g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
Quinoa is an incredibly versatile grain that is easily added to any seasonal produce. In this recipe, quinoa is taken up a notch with Nudo's lemon-flavored olive oil and fresh chunks of feta chese, spring onions, and broccoli. Visit Nudo's website to learn more about their olive oils and where to buy them.
- 1 medium head broccoli
- 2 tablespoons extra-virgin olive oil, preferably Nudo
- 1 cup red or white quinoa
- Salt and black pepper, to taste
- 2 ounces Feta cheese
- 8 stalks spring onions
- 3 tablespoons lemon olive oil, preferably Nudo
Preheat the oven to 400 degrees.
Remove broccoli florets from the stem and cut them into bite-sized pieces. Cut the usable parts of remaining stem lengthwise and then slice into ¼ inch pieces. On a baking tray, toss the florets and stems with 2 tablespoons of extra-virgin olive oil. Roast them in oven until they are tender and browned in some spots, about 10-15 minutes.
In a bowl, rinse the quinoa in water, lightly stirring with your fingers. Drain and put the quinoa in a small pot with 1 ½ cups of water and a dash of salt. Slowly bring to a boil over medium-high heat. When boiling, reduce to simmer, cover, and cook until it is tender, about 15 minutes. Drain any excess water and set aside to cool.
Cube the feta into ¼-inch pieces and chop the spring onions. In a bowl add together the broccoli, onions, feta, and quinoa. Season with the lemon oil, salt, and pepper. Toss and serve at room temperature or cold.
Recipe DetailsServings: 4