Broccoli Quinoa Salad

 

IMG_2673Hello all– One more recipe left from our Christmas table that I wanted to share.  I haven’t used pomegranate seeds before– I’m afraid I was too lazy to cut open a pomegranate and extract all those seeds.  But now that you can buy little packets of seeds from Trader Joe’s I think they’ll be a regular in my kitchen.

This bright salad is crunchy and fresh and slightly sweet– using an old favorite coleslaw dressing.  If you want to be a little healthier this January, you can cut back the sugar or I’m planning to try it again with a simple oil and tarragon vinegar dressing.  Any way you make it, I think you’ll enjoy it like we did.

BROCCOLI QUINOA SALAD
3 small heads of broccoli
salt
1 cup white quinoa
1/2 cup coarsely chopped hazelnuts
1/4 cup pommegranet seeds

Dressing:
1/2 cup mayonnaise
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 tab. tarragon vinegar

Mix the dressing ingredients together in a large bowl.  Set aside.

Cook the broccoli in salted water until crisp tender, about 1 minutes.  Drain and set aside to cool.

Cook the 1 cup quinoa according the the package directions, about 12 minutes. Drain if there is extra water in the pan.  Fluff with a fork and let it cool.

Then mix together the broccoli quinoa, and dressing.  Set in the fridge a few minutes to chill.  Stir in the hazelnuts and pomegranate seeds just before setting it on the table.
Eat away!

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Quinoa Avocado Garbanzo Salad

IMG_1700Hi all– in the middle of all this holiday eating, sometimes you just have to stop and say a salad is all we need for dinner.  It happened to us last Sunday– no big Sunday lunch.  A salad was quite enough.  And this one is satisfying enough to feel like a real meal.

QUINOA AVAOCADO GARBANZO SALAD
4 cups greens
1 cup quinoa
1 14 oz. can garbanzos, rinsed
1 avocado, cut in chunks
1 navel orange, cut in segments
1/2 cup almonds, cut in half

dressing:
1/3 cup olive oil
2 tab. orange chanpagne vinegar* (or cider vinegar)
1 tsp. seedy mustard
1 tab. honey
salt & freshly ground pepper to taste

Layer all the salad ingredients on a ample plate.  Shake together the dressing ingredients in a container with a tight fitting lid until they are completely blended.  Add the dressing to the salad just before you are ready to serve it up.

makes 2 full lunch servings

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