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This salad is by far my favorite. One day I was craving broccoli and feta. I prepared some quinoa, played around with the herbs a bit, and voilà—the most delicious quinoa salad ever created! It’s very versatile. It can be served hot or cold and even tastes delicious the next day.
1/2 cup quinoa, well rinsed and drained
1 cup vegetable broth or water
2 cups chopped broccoli
2 tablespoons lemon juice
1 teaspoon rice vinegar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 cup Gefen Extra-Virgin Olive Oil
salt, to taste
pepper, to taste
2 tablespoons chopped fresh parsley
1 teaspoon dried mint
1 teaspoon dried cilantro
2 ounces Ta’amti Feta Cheese
handful of arugula (optional)
In a small saucepan, combine quinoa and broth and bring to a boil over high heat. Lower heat and simmer uncovered for 20 to 25 minutes, or until all liquid is absorbed.
Remove from heat and place broccoli on top of quinoa. Cover pot and let steam for about 10 minutes.
Meanwhile, in a small bowl, whisk together lemon juice, vinegar, garlic, oil, salt, and pepper until emulsified. Pour on top of broccoli and quinoa. Add herbs, feta cheese, and arugula (if using), and fluff with a fork.
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