Quinoa and Broccoli Salad with Sun-Dried Tomatoes and Pine Nuts
This light and refreshing quinoa salad is packed with flavor and nutrients. The quinoa is cooked in vegetable broth for extra flavor, and then tossed with broccoli florets, sun-dried tomatoes, pine nuts, and feta cheese. A simple dressing made with olive oil, lemon juice, salt, and pepper brings all the flavors together. This salad is perfect for a light lunch or dinner, and can be served warm or cold.
Quinoa has been a staple food in South America for centuries, and has recently gained popularity in the United States as a healthy and gluten-free alternative to rice. Broccoli is a cruciferous vegetable that is packed with nutrients, including vitamins A, C, and K, and fiber. Sun-dried tomatoes are a concentrated source of flavor and antioxidants. Pine nuts are a good source of protein and healthy fats. Feta cheese is a salty and tangy cheese that adds a nice contrast to the other flavors in this salad. This salad is a great way to get your daily dose of fruits, vegetables, and whole grains.
Quinoa and Broccoli Salad with Sun-Dried Tomatoes and Pine Nuts Quinoa and Broccoli Salad with Sun-Dried Tomatoes and Pine Nuts Quinoa and Broccoli Salad with Sun-Dried Tomatoes and Pine Nuts Quinoa and Broccoli Salad with Sun-Dried Tomatoes and Pine Nuts
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1/2 cup chopped broccoli florets
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup pine nuts, toasted
  • 1/4 cup crumbled feta cheese (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Bring the quinoa and vegetable broth to a boil in a medium saucepan.
  2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
  3. Fluff the quinoa with a fork and set aside to cool.
  4. In a large bowl, combine the quinoa, broccoli, sun-dried tomatoes, pine nuts, and feta cheese (if using).
  5. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
  6. Pour the dressing over the salad and toss to coat.
  7. Serve warm or cold.
Why It Works
  • The quinoa is cooked in vegetable broth for extra flavor.
  • The broccoli is blanched to retain its bright green color and crisp texture.
  • The sun-dried tomatoes add a concentrated burst of flavor.
  • The pine nuts add a nutty flavor and texture.
  • The feta cheese adds a salty and tangy contrast to the other flavors.
  • The dressing is made with olive oil, lemon juice, salt, and pepper to bring all the flavors together.