Quinoa and Broccoli Salad

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Add a little texture and flavor to your meal with this delicious and nutritious salad.

Course: Salad

Cuisine: Universal

Keyword: dairy-free, Gluten-Free, Vegetarian

Servings: people

Calories: 262kcal

1 cup quinoa (any variety, we used red), well-rinsed
1 1/4 to 1 1/2 pounds broccoli cut into florets, tough bottom stem discarded
1 cup corn kernels fresh, frozen or canned
2 tablespoons extra virgin olive oil divided
1/2 teaspoon kosher or sea salt divided
1/2 teaspoon black pepper divided
1 tablespoon lemon juice freshly squeezed (about 1/2 a lemon)
1 teaspoon ground cumin
2 cups romaine lettuce or whole baby lettuce of choice, such as baby kale or baby spinach, chopped
1/2 cup radishes thinly sliced
1/2 cup almonds sliced
1/4 cup dill chopped

Preheat oven to 425 degrees F.
Cook the quinoa according to the package directions. Allow to cool slightly.
Toss the broccoli and corn with a tablespoon of olive oil and 1/4 teaspoon salt and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and lightly browned. Remove from oven and allow to cool slightly.
In a serving bowl, whisk the remaining olive oil with the lemon juice, cumin, salt, and pepper.
Add the quinoa, broccoli mixture, and the remaining ingredients and toss well.
Serve and enjoy!

SmartPoints (Freestyle): 8