Ingredients
- 1 ⅓ cup of water
- 1 cup of tricolour quinoa
- 2 California broccoli heads
- 1 cup of arugula or spinach
- ½ cup of olive oil
- ¼ cup of fine crushed feta cheese
- 3 tbsp of vinegar of choice
- 1 tbsp warm spicy honey (optional)
- 1 U.S. Lemon Wedge
- 2 Green Onions
- Pinch of salt and pepper
Toppings
- ⅔ cup California Pistachios
- ½ cup of feta cheese chunks
- 1 tbsp warm spicy honey (optional extra cayenne!)
Instructions
Vinaigrette
- Mix olive oil, vinegar, pinch of salt, warm spicy honey and crushed feta cheese and add to salad mixture.
Salad
- Combine quinoa and water in a pot, bring to boil. Cover and reduce to simmer for 12-15 minutes.
- Remove from heat and let it sit with the cover on for 8 minutes.
- Remove lid and fluff with fork, put to the side.
- Chop up Broccoli, Arugula/Spinach and place into a bowl. Mix in Quinoa and Vinaigrette.
- Top with Feta cheese and California Pistachios and enjoy!
Notes
Salad Keeps for 2-3 days in the fridge.
Recipe Courtesy of Ro Nwosu.
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