Allergen Alert: Contains Tree NutsAllergen Alert: Contains Mustard
For the Base
1 cup quinoa
2 cups vegetable broth
3 cups broccoli florets
1 / 2 cups, diced red onions
1 / 2 cups dried cranberries
1 / 2 cups, chopped walnuts
1 / 3 cups crumbled feta cheese
For the Maple-Tahini Dressing
3 tablespoons tahini
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 / 2 teaspoons salt
1 / 2 teaspoons black pepper
Steps
Step 1
Combine quinoa and water/broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit (covered) for 5 minutes before fluffing with a fork. Let it cool to room temperature.
Step 2
While the quinoa cooks, chop your broccoli into very small "confetti" sized pieces. This ensures you get a bit of everything in every bite and helps the dressing coat the vegetables better.
Step 3
In a small jar or bowl, whisk together the tahini, maple syrup, apple cider vinegar, mustard, salt, and pepper. If the dressing is too thick, add a teaspoon of warm water to thin it out.
Step 4
In a large mixing bowl, combine the cooled quinoa, broccoli, red onion, cranberries, and pecans.
Step 5
Pour the dressing over the salad and toss thoroughly. Fold in the crumbled cheese last so it doesn't get smashed.
Step 6
For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving.
Notes
If you prefer a softer texture, toss the raw broccoli in a little olive oil and salt 10 minutes before adding the other ingredients. This "wilts" it slightly without losing the crunch.
Use vegetable broth instead of water to cook the quinoa; it infuses the grain with much more savory depth.
This dish is special because...
the roasted broccoli combined with creamy feta topped with some nuts and spices added so many flavours and textures but only took 20 minutes start to finish so it’s perfect when you have a busy day!
