Salad Recipe ⊷ Quinoa Salad with Broccoli, Nuts, and Pomegranate

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 cube vegetable bouillon
• 2 cups broccoli florets
• ½ cup finely diced red onion
• ½ cup finely chopped Brazil nuts
• 1 large pomegranate, seeded
• 2 tablespoons olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• 1 teaspoon honey, or to taste
• salt and ground black pepper to taste

Cooking Directions

1. Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

Nutrition Facts

• calories417
• carbohydrateContent48.4 g
• fatContent21.6 g
• fiberContent6.2 g
• proteinContent10.8 g
• saturatedFatContent6.1 g
• sodiumContent28.3 mg
• sugarContent15.9 g