spiritbird
05-26-2015, 03:18 PM
This combo sounds so delicious and healthy. If you leave off the dressing for the birds portion they may enjoy it too.
Broccoli Quinoa Salad Recipe {Gluten-Free}
Total Time: 1 hour
Yield: 6 servings
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Ingredients
Salad
12 oz fresh broccoli
2 cups quinoa ([Users must be registered and logged in to view attached photos or hyperlinks]), uncooked
1 large cucumber, cubed
6 oz cherry tomatoes, diced
1/3 cup raw pumpkin seeds ([Users must be registered and logged in to view attached photos or hyperlinks])
1/4 tsp sea salt
A pinch of black pepperDressing
1/4 cup Dijon mustard
3 tbsp vinegar
1/4 cup extra virgin olive oil
1 tbsp maple syrup
Instructions
To cook the quinoa, combine one part quinoa with two parts water or broth. Bring the mixture to a boil over the stove top. Once it has reached a boil, reduce the heat and let it simmer for 15-20 minutes. Alternatively, you can cook the quinoa in a rice cooker. Set aside and let cool.
In a small mixing bowl, add the dressing ingredients and whisk them together thoroughly.
Place the broccoli in your food processor and pulse for 10-15 seconds until minced. Transfer this mixture to a microwave-safe bowl and microwave on high for 2-3 minutes. Transfer the broccoli to a large mixing bowl.
Add the cooked quinoa, cubed cucumber, diced tomatoes and pumpkin seeds to the large mixing bowl. Add the dressing, salt and black pepper and combine. Refrigerate for at least 2 hours before serving.
4.1.0.16
[Users must be registered and logged in to view attached photos or hyperlinks]
Broccoli Quinoa Salad Recipe {Gluten-Free}
Total Time: 1 hour
Yield: 6 servings
[Users must be registered and logged in to view attached photos or hyperlinks]
Ingredients
Salad
12 oz fresh broccoli
2 cups quinoa ([Users must be registered and logged in to view attached photos or hyperlinks]), uncooked
1 large cucumber, cubed
6 oz cherry tomatoes, diced
1/3 cup raw pumpkin seeds ([Users must be registered and logged in to view attached photos or hyperlinks])
1/4 tsp sea salt
A pinch of black pepperDressing
1/4 cup Dijon mustard
3 tbsp vinegar
1/4 cup extra virgin olive oil
1 tbsp maple syrup
Instructions
To cook the quinoa, combine one part quinoa with two parts water or broth. Bring the mixture to a boil over the stove top. Once it has reached a boil, reduce the heat and let it simmer for 15-20 minutes. Alternatively, you can cook the quinoa in a rice cooker. Set aside and let cool.
In a small mixing bowl, add the dressing ingredients and whisk them together thoroughly.
Place the broccoli in your food processor and pulse for 10-15 seconds until minced. Transfer this mixture to a microwave-safe bowl and microwave on high for 2-3 minutes. Transfer the broccoli to a large mixing bowl.
Add the cooked quinoa, cubed cucumber, diced tomatoes and pumpkin seeds to the large mixing bowl. Add the dressing, salt and black pepper and combine. Refrigerate for at least 2 hours before serving.
4.1.0.16
[Users must be registered and logged in to view attached photos or hyperlinks]