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Quinoa Salad with Broccoli, Feta, and Lemon Olive Oil Recipe
Jul 12, 2012 @ 12:49 PM
Posted by
Daily Value: 35%
Servings: 4
High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 701Daily Value: 35%
Servings: 4
High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 56g | 87% |
| Saturated | 9g | 47% |
| Carbs | 41g | 14% |
| Fiber | 8g | 31% |
| Sugars | 4g | 0% |
| Protein | 13g | 26% |
| Cholesterol | 13mg | 4% |
| Sodium | 563mg | 23% |
| Calcium | 186mg | 19% |
| Magnesium | 125mg | 31% |
| Potassium | 820mg | 23% |
| Iron | 4mg | 22% |
| Zinc | 2mg | 16% |
| Vitamin A | 1315IU | 26% |
| Vitamin C | 141mg | 235% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 26% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 198µg | 49% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 10mg | 48% |
| Vitamin K | 248µg | 310% |
| Fatty acids, total monounsaturated | 38g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
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Nudo
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.
INGREDIENTS
- 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
DIRECTIONS
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 Details
Servings: 4Cuisine: Italian
