Chilly Weather Salad: Quinoa & Roasted Broccoli
Get your greens on with Dahlia;
Let’s face it, it’s been cold. Okay, maybe not cold, but certainly very chilly. I like salad more than the next guy, I mean obvi. And the beauty of salads is that they can be warm or cold. So when the weather took a turn, I decided that a grain-based salad was in order to mark the coming of fall. I must admit, this salad was good, but when I make it again I will probably add red onion and a fresh herb (either parsley or cilantro); I would suggest that when you make this salad, you just go ahead and add those ingredients for a little flavor kick. Trust me. However, this dish was delish and great on its own. If you want something a little hardier, I would pair it with chicken, squash, chicken sausage or lamb. Hope you enjoy as much as we did. Happy fall! Bon appetit!
1 cup raw quinoa, cooked (follow directions on package for cooking)
1 head broccoli, cut into florets
¼ cup fruit juice sweetened, dried cherries
⅓ cup pecans, chopped
2 Tbsp chevre, crumbled
2 Tbsp olive oil
salt & pepper, to taste
Preheat oven to 400. Toss broccoli florets with 1 Tbsp olive oil, salt and pepper. Place on baking sheet or pan. Once oven is heated, place broccoli in oven. Cook until golden brown. Pull from oven and let cool.
While broccoli is roasting, prepare quinoa as instructed on package. Once fully cooked, place in bowl and add broccoli, cherries, walnuts, chevre, remaining olive oil, salt & pepper. Toss until blended. Serve and enjoy!