Roasted Broccoli Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 tsp red pepper flakesDash of SaltDash of pepperBroccoli, fresh, 1 bunch Olive Oil, 2 tbsp wisked with 2 tbsp of water just prior to drizzle*Lemon Juice, 1 lemon yields Ancient Harvest Traditional Whole Grain Quinoa, 1/2 (dry) cup1 serving =.25 cup dry Vegetable Broth, 1 cup (select fat free low sodium variety)Feta Cheese, 1/4 cupRed Ripe Tomatoes, 1 large (3" dia) Cut into chunks
Cut Broccoli into florests, leaving the long stalks attached. Place them in a bowl and drizzle with the olive oil/water wisked in. Squeeze half of a fresh lemon over the top of the broccoli and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and pour onto a baking sheet or shallow pan (arrange in a single layer) and roast 15 minutes at 425 degrees. About 15 minutes or until broccoli begins to turn brown.
Meanwhile on the stove bring the 1 cup of vegetable broth to a boil and add the 1/2 cup dry quinoa. Stir occassionally. Bring broth back to a boil then simmer until all the broth has been absorbed. Fluff with a fork.
Add all ingredients to a bowl and toss together. Squeeze remainder of lemon juice over top before serving
Serving Size: divide into 4 servings
Meanwhile on the stove bring the 1 cup of vegetable broth to a boil and add the 1/2 cup dry quinoa. Stir occassionally. Bring broth back to a boil then simmer until all the broth has been absorbed. Fluff with a fork.
Add all ingredients to a bowl and toss together. Squeeze remainder of lemon juice over top before serving
Serving Size: divide into 4 servings
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 11.1 g
- Cholesterol: 8.3 mg
- Sodium: 385.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.6 g
- Protein: 9.3 g
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