Quinoa Salad with Broccoli, Feta, and Lemon Olive Oil

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.