Vegan Quinoa Salad: Broccoli with Lemon Vinaigrette

Cook’s notes: We had a “healthy harvest” potluck at work to celebrate the fall season. This was one of three quinoa dishes I made during the week. Leave the peels on the apple. I combined several recipes to create this salad with a vegan lemon vinaigrette dressing and broccoli.

Serves 6 to 8
Vegan, Gluten free

QUINOA
1 cup uncooked quinoa
2 cups water

ADD-INS
3 to 4 medium sweet potatoes (yields 4 cups diced potato)
2 cups broccoli florets (about 5.8 oz or 2/3 a head)
1 Granny Smith apple, cored and diced (about 4.8 oz after prep) — do not peel
1/2 cup water
1/4 teaspoon ginger powder

DRESSING
1/4 cup lemon juice
1/8 cup olive oil
1 teaspoon prepared mustard
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt

Bring the water and quinoa to a boil in a saucepan. Reduce heat to simmer, add the spices, and cover with a lid. Cook for 12 to 15 minutes, until quinoa is soft and fluffy and water is absorbed.

While the quinoa is cooking, prepare the sweet potato: Scrub it and pierce the skin. Microwave on the potato setting until tender. Remove from microwave, cut in half, and let it cool. Peel and diced the cooked sweet potato; discard the potato peelings. Measure out 4 cups of sweet potato. (Reserve any extra sweet potato for another dish, like breakfast tacos with scrambled eggs.)

Lightly coat a skillet with cooking spray. Saute the broccoli florets until they begin to soften, about 2 minutes. Stir in the apple, water, and ginger and cook until tender and heated through — 2 to 3 more minutes. Broccoli should still be bright green.

In a large bowl, combine quinoa, 4 cups sweet potato pieces, and the broccoli mix. Stir to combine.

In a jar with a tightly fitting lid, combine the dressing ingredients and shake well. Pour the dressing over the quinoa. Stir to coat.

ESTIMATED NUTRITIONAL INFORMATION:
An 8 oz (225 g) serving fills a two-cup container nicely. Each 8 oz (225 g) serving has an estimated 7.7 g fiber, 2.5 carb servings (for quinoa and potato), 0.3 fruit/veggie serving, and 1.1 protein serving.

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