Taste & Travel

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.

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