Quinoa Salad With Broccoli And Feta

Name: Quinoa Salad With Broccoli And Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: World
Ingredients: 1 cup quinoa; 1 ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette; 1 pound broccoli, cut into bite-sized florets; ½ cup crumbled feta (2 ounces); (½ cup pomegranate seeds); ¼ cup sliced almonds, toasted

15m Prep Time
20m Cook Time
35m Ready In

Cuisine : World
Course : Dinner

4 to 6 servings While the pomegranate seeds are optional here, we highly recommend adding them, as they impart just the right amount of sweetness and a beautiful pop of color.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(5 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 cup quinoa
1 ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette (opens in new tab)
- ¼ cup white miso
- 3 tablespoons vegetable oil
- 2 tablespoons white wine or rice vinegar
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced or grated on a rasp grater
- Up to ¼ cup water
Sub-recipe steps
1. Whisk together in a medium bowl: ¼ cup white miso; 3 tablespoons vegetable oil; 2 tablespoons white wine or rice vinegar; 1 teaspoon toasted sesame oil; 1 garlic clove, minced or grated on a rasp grater
2. Whisk in until the desired consistency is reached: Up to ¼ cup water
1 pound broccoli, cut into bite-sized florets
½ cup crumbled feta (2 ounces)
(½ cup pomegranate seeds)
¼ cup sliced almonds, toasted

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 cup quinoa
1 ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette
1 pound broccoli, cut into bite-sized florets
½ cup crumbled feta (2 ounces)
(½ cup pomegranate seeds)
¼ cup sliced almonds, toasted

Let's Cook

Step 1.

Cook: 1 cup quinoa
Step 2.

Transfer the quinoa to a bowl and while still warm, toss with: ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette
Step 3.

Steam until just tender: 1 pound broccoli, cut into bite-sized florets
Step 4.

Coarsely chop the broccoli and stir into the quinoa, along with: ½ cup crumbled feta (2 ounces); (½ cup pomegranate seeds); ¼ cup sliced almonds, toasted