Broccoli Pistachio Greek Salad

Ro Nwosu
  • Preparation
    10 Minutes
  • Other
    20 Minutes
  • Total
    30 Minutes

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

  1. Vinaigrette

    1. Mix olive oil, vinegar, pinch of salt, warm spicy honey and crushed feta cheese and add to salad mixture.

  2. Salad

    1. Combine quinoa and water in a pot, bring to boil. Cover and reduce to simmer for 12-15 minutes.

    2. Remove from heat and let it sit with the cover on for 8 minutes.

    3. Remove lid and fluff with fork, put to the side.

    4. Chop up Broccoli, Arugula/Spinach and place into a bowl. Mix in Quinoa and Vinaigrette.

    5. Top with Feta cheese and California Pistachios and enjoy!

Notes

Salad Keeps for 2-3 days in the fridge.

Recipe Courtesy of Ro Nwosu.