It’s that time of the year when I start to really crave chilled grain salads. Farro, brown rice, and quinoa are staples for me in this arena. This salad was my first of the season. Even the hubs was a fan.
- 3 cups chopped broccoli
- 2 Tbs Extra Virgin Olive Oil
- Salt and Pepper
- 1/2 cup quinoa, rinsed
- 1 cup water or stock
- 3 radishes, chopped
- 1/2 yellow bell pepper, chopped
- 3 Tbs fresh parsley, finely chopped
- 1/4-1/2 red onion, finely chopped (to taste)
- Juice of one lemon
- 1/2 cup feta cheese
- Freshly ground pepper
Toss broccoli with the olive oil, pinch of salt and pepper, and roast at 400 degrees for 15 minutes. Meanwhile, combine the quinoa and stock in a pot over medium high heat. Bring to a boil and then reduce to a simmer, cover and cook until the water or stock is absorbed (about 15 minutes). Allow quinoa and broccoli to cool. Combine all ingredients in a bowl together, gently folding everything together. Serve warm, at room temp, or cold. Perfect as a vegetarian entree or as a side with grilled fish or chicken.