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Serves
6 main course servings, 10-12 side servings
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
Ingredients
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8 cups
water
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2 teaspoons
sea salt, divided
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1 pound
broccoli crowns
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2 cups
quinoa
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1/4 cup
freshly squeezed lemon juice
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1 tablespoon
apple cider vinegar
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2
cloves garlic, minced
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1 tablespoon
Dijon mustard
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1/2 teaspoon
freshly ground black pepper
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1/2 cup
extra-virgin olive oil
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1/2 cup
coarsely chopped fresh mint leaves, packed
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1/2
coarsely chopped fresh parsley, packed
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1 cup
crumbled haloumi or feta cheese
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4
medium, ripe tomatoes, seeded and diced, about 3/4 lb
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4
green onions, thinly sliced
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1/2 cup
coarsely chopped walnuts
Directions
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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.
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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.
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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.
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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.
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Note: Quinoa and grain salads will diminish in seasoning after refrigeration overnight. Check and correct the seasoning before serving.
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