Broccoli and Quinoa Salad

By maryinthekitchen

Quinoa is an ancient grain native to South America. It is a complete protein, and it has a nutty taste and a chewy texture.

Ingredients

• ½ cup ( 125 mL) quinoa, rinsed
• 2 cups ( 500 mL) chopped broccoli florets
• 1 / 3 cup ( 75 mL) dried cranberries or raisins
• ¼ cup ( 60 mL) unsalted roasted sunflower seeds
• ¼ cup ( 60 mL) light mayonnaise
• ¼ cup ( 60 mL) plain yogurt
• 1 tsp. ( 5 mL) grated lemon zest
• 1 tbsp. ( 15 mL) fresh lemon juice
• 1 tsp. ( 5 mL) liquid honey
• Pinch salt
• Pinch freshly ground black pepper

Preparation

Step 1

1. In a saucepan, bring quinoa and 11⁄ 3 cups ( 325 mL) water to boil. Reduce heat to low, cover and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a large bowl and let cool.
2. Add broccoli, cranberries and sunflower seeds to the quinoa.
1. In a small bowl, whisk together mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and pepper. Pour over quinoa mixture and toss to coat