Why I chose this recipe:
My eldest daughter has been taking this great food and nutrition class at her high school this year resulting in her coming home with foods she wants to try. Quinoa was her most recent request. While I have never really gotten into quinoa, I wanted to indulge her interest in this new food. So I came up with this yummy salad that has changed my opinion on quinoa. Maybe the dressing is what took this protein – rich grain over the top for me. I am now hooked on quinoa, especially since it is also high in fiber and iron.
So next time you grill chicken or fish for the family, have a brunch or invite some girlfriends over for lunch, give this quinoa broccoli slaw a try and .
Salad Ingredients
I bag Broccoli slaw
½ large sweet red pepper
1 cup shelled, cooked edamame, cooled
1 cup uncooked rainbow quinoa
2 cups water
Lemon Vinaigrette
½ cup fresh lemon juice
½ cup extra virgin olive oil
3 Tbsp Dijon mustard
1 Tbsp Agave
1 tsp oregano
1 tsp kosher salt
½ tsp freshly ground black pepper
Directions
Rinse quinoa then place in a medium-sized sauce pan. Add water and bring to a boil. Once it has reached the boiling stage, cover and reduce to simmer. Simmer for 15 minutes. Remove saucepan from the heat, remove lid, fluff with a fork and set aside to cool.
While quinoa is cooling, in a medium-sized jar with lid combine all lemon vinaigrette ingredients. Tightly secure lid and shake dressing vigorously. Set aside. In a large serving bowl, mix together the broccoli slow, red pepper and edamame. When quinoa is cool add to serving bowl and toss with vegetables. Finally add the dressing a third at a time and mix until all dressing has been added and is evenly distributed throughout the ingredients.
Serve at room temperature or refrigerator.