So I know that we’ve discussed the crazy sources of my recipes a few times before, but we should probably discuss it again today.
The idea for this recipe struck late one night. And by late, I don’t mean my usual 1-am-still-baking-cookies late. I mean almost asleep kind of late. And for those of you who know me…that’s late! So I opened up one eye, opened up the notes app on my iphone, and typed “quinoa + broccoli salad.” And it’s been in the back of my brain ever since.
At first, I was going to go with a traditional broccoli salad type dressing, but with added quinoa. Then I decided to take the flavors in a different direction. I settled on an asian-inspired dressing, and I am thrilled with how it turned out. If you are a quinoa fan, or you’re considering jumping on the quinoa bandwagon, try this. Soon! It’s simple, delicious, and healthy!
Broccoli and Quinoa Salad with Asian Vinaigrette:
By Miriam Pascal, OvertimeCook.Com
1 1/4 cups raw quinoa, cooked according to package directions
1 lb broccoli florets, chopped into bite size pieces
1 red pepper, diced
1/4 – 1/2 lb snow peas, ends trimmed and diced
2 scallions, thinly sliced
1/4 cup toasted sesame oil
2 1/2 Tablespoons rice vinegar
4 teaspoons soy sauce
4 teaspoons honey
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Cook quinoa according to package directions and set aside to cool.
Boil broccoli in salted, boiling water for about 5 minutes, until slightly tender. Drain and set aside to cool.
Combine the peppers, snow peas, scallions and broccoli in a large bowl. Add the cooked quinoa.
Whisk together all dressing ingredients in a small bowl. Add to veggie and quinoa mixture and toss to combine and evenly distribute.
Thanks everyone for stopping by! Hope you enjoy this quinoa salad! If you want another delicious quinoa salad option, try this delicious version. And don’t forget to stop by again soon! I have some more yummy treats to share with you! -Miriam