Broccoli Pistachio Greek Salad

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Prep Time: 10 minutes
Make Time: 20 minutes
Total Time: 30 minutes
Author: Ro Nwosu

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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