Riced Broccoli and Quinoa Salad
Citrus and Crunch Combine for a Delicious and Refreshing Healthful Salad.
Servings: 8 cups
Calories: 174kcal
Ingredients
- 1 cup quinoa 3 cups cooked
- 5 cups riced broccoli
- 4 scallions thinly sliced
- 3-4 stalks celery small dice (approx. 1 cup)
- 1 ½ cups chopped purple cabbage.
- ½ cup pistachios dry roasted
- 1 orange cut into thin wedges for garnish
Dressing:
- 1 orange zested and juiced (approx. ¼ cup of juice)
- 1 Tablespoon fresh lemon juice
- ⅓ cup olive oil
- 1 clove garlic pressed
- 1 teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
Instructions
- In a medium saucepan, combine 2 cups water with 1 cup quinoa. Bring to a boil, then reduce heat, cover and simmer for 12-15 minutes, until water has been absorbed. Let stand 5 minutes and then fluff with a fork. Spread on a baking tray to cool or make quinoa ahead and refrigerate until ready to use. Break up any clumps before tossing into salad.
- Toss pistachios in a dry skillet over medium heat. Keep shaking pan as nuts get toasted, careful not to let them burn.
- Rice broccoli: you can chop broccoli into large florets and pulse in the food processor or buy already riced broccoli in the produce aisle or freezer section of most super markets. If broccoli rice is frozen, bring to room temp before proceeding.
- Combine all salad ingredients in a bowl.
- Make dressing: Zest and juice orange into small bowl. Add remaining ingredients and whisk together.
- Pour dressing over salad and mix well. Taste for seasoning, adding more S+P as needed. Pass around thin wedges of orange as needed for a burst of flavor.
Notes
If using frozen riced broccoli, be sure to bring broccoli to room temp before mixing into salad.
This recipe is Kosher for Passover as is. No subs needed.
Nutrition
Serving: 1g | Calories: 174kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 322mg | Fiber: 3g | Sugar: 4g