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Quinoa Salad with Broccoli, Feta, and Lemon Olive Oil


Quinoa Salad with Lemon Olive Oil

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.