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BROCCOLI SALAD WITH ALMONDS AND QUINOA


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Broccoli salad recipe gets a healthy makeover with almonds, quinoa and an apple cider poppy seed vinaigrette. Easy to prep for a barbecue or for meal prep!


Broccoli salad is a staple at every summer potluck, picnic or barbecue, but is anyone else out there just not a fan of classic broccoli salad? Today, I’m giving the classic broccoli salad recipe a healthy remix, and showing you how you can prep it ahead for meal prep!

Ingredients
  • 3/4 cup uncooked quinoa
  • 1 head broccoli (cut into 1/2 inch florets)
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese (crumbled)
Apple Cider Poppy Seed Dressing
  • 1/2 cup sliced almonds
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoon honey (or maple syrup)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon mustard
Instructions
  1. Cook quinoa according to package directions. Set aside to cool.
  2. Chop broccoli into 1/2 inch florets.
  3. In large bowl, combine the broccoli, cooled quinoa, dried cranberries, feta cheese and sliced almonds.
  4. Shake together the vinaigrette ingredients and pour over the salad.
Storage
  • Salad may be dressed up to 24 hours before serving. (You may want to keep almonds off until serving to keep their crunch).

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