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.
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