Summer Recipe of the Day
Flintwinch
Posts: 1,239 Member
Quinoa and Broccoli Salad (from the NY Times)
INGREDIENTS
Yield:
4 to 6 servings
Kosher salt
1cup quinoa, rinsed
1lemon
3tablespoons extra-virgin olive oil
3tablespoons Dijon mustard
2tablespoons honey
2tablespoons apple cider vinegar
Freshly ground black pepper
1large bunch broccoli (about 1½ pounds)
1medium tart and crisp apple
4ounces sharp Cheddar
¾cup toasted pecans, roughly chopped
½cup dried cranberries
PREPARATION
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
INGREDIENTS
Yield:
4 to 6 servings
Kosher salt
1cup quinoa, rinsed
1lemon
3tablespoons extra-virgin olive oil
3tablespoons Dijon mustard
2tablespoons honey
2tablespoons apple cider vinegar
Freshly ground black pepper
1large bunch broccoli (about 1½ pounds)
1medium tart and crisp apple
4ounces sharp Cheddar
¾cup toasted pecans, roughly chopped
½cup dried cranberries
PREPARATION
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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Replies
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Yum! Thank you.
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