Broccoli Quinoa

A surprisingly light and flavorful yet protein-rich salad that is both elegant to serve and great to pack for lunch away from home. Gluten-free and vegan-friendly.

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Ingredients

1. ½ cup / 84 g raw quinoa
2. 1½ cups / 360 ml water
3. 1 cup / 90 g raw broccoli, cut into small florets and stems
4. ¼ cup / 30 g almonds, sliced, raw or toasted
5. ½ cup / 30 g radishes, sliced
6. 1 small garlic clove, minced
7. 2 tsp. / 10 ml lemon juice
8. 1 tsp. / 5 ml olive oil
9. 1 Tbsp. / 15 ml organic pastured or vegan milk
10. ¼ avocado, sliced

Directions

1. Rinse quinoa and add to saucepan with 1 cup water. Bring to a boil, reduce heat, cover, and let it simmer for 15 minutes or until quinoa attains its characteristic curlicue character and becomes fluffy and tender to chew. Drain any excess water and set aside.
2. Steam the broccoli in 1 cup of water for about 3-4 minutes, until vibrant green and slightly tender. Put the broccoli in a strainer and run cold water over it until lightly cooled. Set aside.
3. Make a pesto by puréeing half of the broccoli, half of the almonds, and all of the garlic in a food processor. Add lemon juice, olive oil, and milk and pulse until it the pesto has a smooth consistency.
4. Toss the quinoa and remaining broccoli with the pesto. Top with the remaining almonds, avocado slices, and radish slices.

Serving size: 1 cup / 240 g

Exchanges per Serving: 1 Carb, ½ Protein, 0 Fat

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