I thought this recipe would just be ho-hum. I was so wrong! The roasted, seasoned broccoli was the star of this delicious vegetarian dish. So yummy! I just joined Costco for the first time and bought a big bag of quinoa. I'm glad to be eating more of this amazing grain.
Broccoli Quinoa Salad
adapted from Beloved Green
1 bunch of broccoli
4 Tbsp olive oil
1/4 tsp red pepper flakes
dash of salt
dash of pepper
1 cup quinoa
2 cups vegetable stock or water
1/4 cup feta cheese
1 tomato, diced
Place a rack in the middle of the oven and preheat it to 425°F. Take a stack of broccoli, cut the florets while leaving the long stalk attached. Place them in a bowl and drizzle with olive oil. Squeeze half of a lemon over top of the broccoli, and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and line them up on a baking sheet.
Place the baking sheet into the oven for about 15 minutes, or until the broccoli begins to brown.
Meanwhile, on the stove bring the vegetable broth (or water) to a boil and add in the quinoa. Lower heat to barely simmering and cover. Cook until the quinoa absorbs all of the stock (about 15 minutes), and using a fork, fluff it into a bowl. Add in the broccoli, feta cheese, and diced tomatoes. Squeeze the remainder of the lemon over top before serving.