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Broccoli and Spinach Quinoa Salad

4
  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • dressing:
  • juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup olive oil
  • vegetables:
  • ¼ cup red pepper, chopped
  • ¼ cup green pepper, chopped
  • ¼ cup onion, chopped
  • 1 cup baby spinach
  • 1 cup broccoli, chopped, microwaved 1 minute with 2 tablespoons water, drained
  • Cook quinoa: Place quinoa in a small pot with broth. Heat to boiling, reduce heat and cover. Simmer for 15 minutes or until liquid has been absorbed.
  • For dressing: Place lemon juice, garlic, turmeric, salt, and cayenne pepper in a small bowl. Whisk in oil.
  • Assemble salad: Place remaining vegetables in a large bowl. Add warm quinoa. Pour dressing over all ingredients and toss to combine.
  • Serve warm or chilled.