Serves 6
Rich in proteins, vitamins, minerals and fiber, this healthy super grain and salad is our family’s preferred substitute when we get tired of rice and mashed potatoes.
Roasting the quinoa before cooking is a necessary step in giving the grains a nutty flavour and depth. The full-flavourful pesto elevates this salad to a different and unexpected level of rich and delicious.
Salad
1 cup/250 g quinoa 2 cups/ 500 mL water 1 bunch broccoli, roasted 12 pitted dates, chopped 4 green onions, chopped 150 g Feta cheese, crumbled
Pesto
¼ cup/60 mL olive oil, plus extra for brushing broccoli
2 cloves garlic, minced 125 g walnut, toasted 125 g fresh dill, roughly chopped 60 g fresh parsley, roughly chopped ½ tsp sea salt 30 mL red wine vinegar 1 tsp ground cumin Freshly ground black pepper to taste
Place dry quinoa in a medium saucepan over medium heat. Leave undisturbed until quinoa starts popping. Stir continuously from this point for about 5 minutes or until quinoa begins to smell nutty and becomes darker. Carefully pour water over. Cover and boil for about 14 minutes or until water is absorbed. Remove lid and set aside to cool at room temperature. Meanwhile, trim ends of broccoli and cut into florets. Brush broccoli with a bit of olive oil, sprinkle sea salt and pepper and toss. Place them on a baking sheet in a single layer and roast in a 375°F/190°C preheated oven for 15 to 20 minutes. Remove from oven and let cool for about 10 minutes.
In a large bowl, gently mix broccoli, dates, green onion, feta and quinoa until just combined. Set aside.
For the pesto, using a food processor, pulse olive oil, garlic, walnuts, dill, parsley, salt, vinegar and cumin until mixture resembles a chunky pesto. Pour over salad and gently toss to combine.
Season to taste with pepper and salt, only if necessary.
NOTE:
It is important to read the package instructions and purchase quinoa that does not require washing before cooking.
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