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Colorful, creative, chewy, and crunchy. A choice dish for any meal.
1/2 cup white quinoa
1/2 cup red quinoa
1–1 and 1/2 cups water
1 lb (450 g) Beleaf Frozen Broccoli Florets
a few handfuls sugar-free dried cranberries or golden raisins
generous handful or 3 of roasted pecans
2–3 cloves garlic, crushed or 2-3 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons Zeta Lemon Infused Olive Oil
2 teaspoons Haddar Dijon Mustard
salt, to taste (be generous)
pepper, to taste
Gefen Honey, for drizzling
Place white and red quinoa and water in a small saucepan. Bring to a boil. Lower heat and cook for 15 minutes, or until quinoa “pops.” Remove from heat and cool for 5 minutes. Fluff with a fork and transfer to a large bowl.
Meanwhile, steam broccoli for a few minutes until soft, but not too soft. Cool and chop into small pieces. Add to quinoa. Sprinkle with the dried cranberries or raisins and toss together.
Combine all dressing ingredients in a small bowl. Add to quinoa and broccoli and mix together well. Top with pecans. Drizzle with honey to taste before serving. Serve room temperature or even cold.
Food and Prop Styling: Renee Muller Photography: Hudi Greenberger
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