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Quinoa Salad with Broccoli, Nuts, and Pomegranate
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This quinoa salad is one of my go to dishes when I want something nutritious but don't have much time in the kitchen. The whole thing comes together in under an hour, and it's so simple that even if you're not much of a cook, you'll nail it. Quinoa is packed with protein and all nine essential amino acids, which makes this salad genuinely filling and satisfying. The combination of crunchy broccoli, nutty Brazil nuts, and jewel like pomegranate seeds keeps every bite interesting, while the balsamic vinegar and honey create a dressing that ties everything together beautifully. It's the kind of meal that works for lunch, dinner, or even a potluck, and it tastes even better the next day.
Ella x
Ingredients
- 22 cups water
- 11 cup quinoa
- 11 cube vegetable bouillon
- 22 cups broccoli florets
- ½ cup finely diced red onion½ cup finely diced red onion
- ½ cup finely chopped Brazil nuts½ cup finely chopped brazil nuts
- 11 large pomegranate, seeded
- 22 tablespoons olive oil, or to taste
- 11 tablespoon balsamic vinegar, or to taste
- 11 teaspoon honey, or to taste, salt and ground black pepper to taste
Detail level
Instructions
- 1
Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- 2
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- 3
Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
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