I came across this recipe on Nuts.com and think it sounds so yummy. Good for us and the birds too. I would leave the dressing off of the birds portion.
Broccoli Quinoa Salad Recipe {Gluten-Free}
Total Time: 1 hour
Yield: 6 servings
Ingredients
Broccoli Quinoa Salad Recipe {Gluten-Free} - The Nutty Scoop from Nuts.com
Broccoli Quinoa Salad Recipe {Gluten-Free}
Total Time: 1 hour
Yield: 6 servings
Ingredients
Salad- 12 oz fresh broccoli
- 2 cups quinoa, uncooked
- 1 large cucumber, cubed
- 6 oz cherry tomatoes, diced
- 1/3 cup raw pumpkin seeds
- 1/4 tsp sea salt
- A pinch of black pepper
Dressing - 1/4 cup Dijon mustard
- 3 tbsp vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp maple syrup
- 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.
Broccoli Quinoa Salad Recipe {Gluten-Free} - The Nutty Scoop from Nuts.com