Quinoa, Blueberry and Broccoli Salad
Quinoa 1 cup Water 2 cups Broccoli 1 head Pecans 1 cup
Sunflower Seeds 1/2 cup
Blueberries 2 cups
Fresh Chives chopped, ¼ cup
Fresh Parsley chopped, 1/2 cup
Fresh Basil chopped,
1/2 cup
Extra Virgin Olive Oil 1/2 cup
Fresh Lime Juice ¼ cup
Maple Syrup ¼ cup
Salt and Freshly Ground Black Pepper to taste 1 BRING the water to a boil, add the quinoa and reduce the heat to a simmer. Cover with a lid and cook until the water is mostly absorbed and the quinoa is tender to the bite, about 15 minutes. Fluff with a fork and allow to stand, covered, while you continue with the recipe.
2 IN a dry skillet, toast the sunflower seeds the set aside. In the same pan, toast the pecans.
3 BREAK the broccoli into florets and chop finely.
4 MAKE the dressing by whisking together the olive oil, lime juice, maple syrup, salt and pepper. Taste and adjust the seasoning.
5 DRAIN any remaining water from the quinoa and place in a large salad bowl. Add the broccoli, pecans, sunflower seeds, blueberries and herbs and toss to combine. Add the dressing and toss to coat.
6 ALLOW the salad to stand for at least an hour and up to 24 hours to allow the flavours to meld.