Quinoa and Broccoli Spoon Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped almonds
• Salt and pepper to taste

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Quinoa:
   • Rinse the quinoa under cold water to remove any bitterness.
   • In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
   • Stir in the quinoa and reduce the heat to low.
   • Cover and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
   • Once cooked, remove from heat and let it cool.
2. Steam the Broccoli:
   • While the quinoa is cooking, steam the broccoli until it is tender but still crisp, about 3-4 minutes.
   • Immediately transfer the steamed broccoli to a bowl of ice water to stop the cooking process and preserve its bright green color.
   • Drain the broccoli and set aside.
3. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined. Set aside.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooked quinoa, steamed broccoli florets, diced red bell pepper, finely chopped red onion, chopped parsley, dried cranberries, and chopped almonds.
   • Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
   • Taste and adjust seasoning with salt and pepper if needed.
5. Serve:
   • Transfer the quinoa and broccoli spoon salad to a serving dish or individual bowls.
   • Garnish with additional chopped parsley or almonds if desired.
   • Serve chilled or at room temperature.

Enjoy your delicious and nutritious Quinoa and Broccoli Spoon Salad!