Most of the time broccoli recipes fall into one of two categories. They are either loaded with creamy cheese, delicious and loaded with fat or they are decent but a little bland and nothing to write home about. Today I thought I would share with you a broccoli salad recipe that is neither. This is actually a dish that I make quite often, especially when I have fresh broccoli from the garden. In fact, between this and a broccoli pesto dish that I’ve been making I am realizing that broccoli doesn’t have to be bland at all.
One of the secrets? Roasting the broccoli! If you have never tried it you are in for a treat! The roasting brings out a subtle sweetness and gives it a tender texture that is just perfect for this quinoa salad!
If I know that I’m going to be making this, I will often combine the vinegar, red pepper flakes, garlic, salt and pepper earlier in the day and let the seasonings flavor the vinegar. But, if I forget to do this the dish still tastes great, so if you are wanting to make it after a busy day at work don’t worry about it.
This dish is light enough to be used as a quinoa side dish but it is also great as a vegetarian entree. If you are looking for a vegan quinoa recipe, simply omit the feta cheese and add in some toasted pine nuts!
- sea salt
- 1 cup quinoa
- 6 cups chopped broccoli
- 3 T olive oil
- 4 oz feta (optional)
- 4 scallions, diced
- 2 T fresh parsley, chopped
- ½ tsp crushed red pepper flakes
- 2 T red wine vinegar
- 6 cloves garlic, minced
- 1 tsp mineral sea salt
- ½ tsp black pepper
- Preheat oven to 400 degrees.
- Place quinoa and water in a large pot and bring to a boil. Drain in a fine metal sieve and rinse.
- Bring a couple of inches of water to a boil in the same pot. Place sieve and quinoa over the boiling water. Cover with a clean kitchen cloth and lid. Steam for 10 minutes and remove from heat. Be careful not to burn yourself on the steam!
- Chop broccoli and cut stems into bite sized pieces. Toss broccoli with 2 T olive oil and salt to taste. Place in a large baking dish in a single layer. Roast for 20 minutes.
- Combiine red wine vinegar, parsley, crushed red pepper, garlic, salt and pepper in a small dish. Add 1 T olive oil. (Sometimes I will make this early let the flavors combine)
- Combine quinoa, broccoli, scallions and feta in a bowl. Cover with red wine vinegar mixture and season to taste with salt and freshly ground pepper. Add more vinegar if desired