QUINOA & BROCCOLI BOWL
A warm, hearty, and yummy quinoa and broccoli bowl from NYT Cooking.
Ingredients
Kosher salt
1 cup quinoa, rinsed
1 lemon
3 tablespoons extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
Freshly ground black pepper
1 large bunch broccoli (about 1½ pounds)
1 medium tart and crisp apple
4 ounces sharp Cheddar
¾ cup toasted pecans, roughly chopped
½ cup dried cranberries
As with many of these vegetarian recipes that I do, add some diced baked chicken for some added protein. Feel free to add other sources like beans and tofu!
Prep
Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.
While the quinoa cooks, finely grate the zest of the lemon into a large bowl, then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.
Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple, then finely chop the apple and the cheese; add to the broccoli and toss to combine.
Add the cooked quinoa, nuts, and cranberries and toss to combine. Taste and add more salt, pepper, and lemon juice as needed. Store, refrigerated, for up to 3 days.
Enjoy!