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Author Notes: I’ve nicknamed this “bro-bouli” because the broccoli gives the salad a wonderful amount of greenery. This makes a large, potluck amount. The recipe is easily halved. —Karen Barnaby
Serves 6 main course servings, 10-12 side servings
- 8 cups water
- 2 teaspoons sea salt, divided
- 1 pound broccoli crowns
- 2 cups quinoa
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup coarsely chopped fresh mint leaves, packed
- 1/2 coarsely chopped fresh parsley, packed
- 1 cup crumbled haloumi or feta cheese
- 4 medium, ripe tomatoes, seeded and diced, about 3/4 lb
- 4 green onions, thinly sliced
- 1/2 cup coarsely chopped walnuts
- Bring the water to a boil in a medium pot. Add 1 tsp (5 mL) salt and the broccoli. As soon as it turns bright green, remove it with tongs and cool under cold water. Drain in a sieve or colander and let sit while you prepare the other ingredients.
- Add the quinoa to the pot the broccoli was dunked in. Keep at a lively simmer for 10 minutes. Drain the quinoa well, return it to the pot, and cover with tightly with a lid. Let sit for 20 minutes off the heat. Transfer the quinoa to a large bowl.
- While the quinoa is cooking and resting, make the dressing. Whisk the lemon juice, vinegar, garlic, 1 tsp (5 mL) salt and pepper together. Slowly whisk in the olive oil. Toss with the quinoa and let cool.
- Holding the broccoli by the stem, grate the florets and stalks using the large holes of a box grater. Toss the broccoli “dust” with the quinoa. Add the remaining ingredients and toss well. Taste and adjust the seasoning, and serve.
- Note: Quinoa and grain salads will diminish in seasoning after refrigeration overnight. Check and correct the seasoning before serving.