Quinoa Salad With Broccoli And Feta
15m prep 20m cook 35m ready
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
- 1 cup quinoa
- 1 ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette (opens in new tab)
- 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
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Step 1.
Cook: 1 cup quinoa
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Step 2.
Transfer the quinoa to a bowl and while still warm, toss with: ⅓ to ½ cup Miso Dressing, Tahini Dressing, or Vinaigrette
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Step 3.
Steam until just tender: 1 pound broccoli, cut into bite-sized florets
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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
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