Ingredients
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
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.
