Quinoa Salad with Broccoli, Nuts, and Pomegranate

Name: Quinoa Salad with Broccoli, Nuts, and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water 2 cups water; 1 cup quinoa 1 cup quinoa; 1 cube vegetable bouillon 1 cube vegetable bouillon; 2 cups broccoli florets 2 cups broccoli florets; ½ cup finely diced red onion ½ cup finely diced red onion; ½ cup finely chopped Brazil nuts ½ cup finely chopped brazil nuts; 1 large pomegranate, seeded 1 large pomegranate, seeded; 2 tablespoons olive oil, or to taste 2 tablespoons olive oil, or to taste; 1 tablespoon balsamic vinegar, or to taste 1 tablespoon balsamic vinegar, or to taste; 1 teaspoon honey, or to taste, salt and ground black pepper to taste 1 teaspoon honey, or to taste, salt and ground black pepper to taste

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVegan

(0)

Ingredients

Servings:

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

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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