Broccoli Carrot Quinoa Salad

A hearty salad with plant-based protein from quinoa and plenty of colorful veggies! Quinoa cooks in 10 minutes, so a great recipe to prepare in hot weather.   

WHAT YOU NEED:

1 cup dry quinoa (white, red, black or tri-colored), cooked according to package directions (approx. 2-1/2 cups cooked)

1 head broccoli (about 1/2 lb.) florets/stems finely diced (peel stems if tough or fibrous)

2 large carrots, peeled and finely diced

1/2  red onion, chopped

Freshly ground black pepper (to taste)

1 Tbsp. Dijon mustard

2 medium limes (for 4 Tbsp. fresh lime juice and 1 tsp. grated lime zest)

2 Tbsp. red wine vinegar

1/4 cup olive oil

Fresh mint, basil or cilantro about 2-3 Tbsp. chopped (or use a combo of these herbs)

Salt (to taste)

 MAKING IT:

Cook quinoa according to package directions.  Cool completely.

Finely chop broccoli (both florets and stems), carrots and onion (or pulse in a food processor until roughly chopped).  Using micro-plane or small hole grater, grate skin from the 2 limes; set grated zest aside.  Using lime juicer, juice the limes; set juice aside.

In a large bowl, combine ground pepper, mustard, lime juice, vinegar and olive oil; whisk until blended. 

To the bowl with dressing, add cooked quinoa, broccoli, carrots and onion. Mix well. Stir in lime zest and chopped herbs. Season with salt and more pepper as desired. Refrigerate until served.  Makes about 4 cups or 6-8 servings.

Nutrition Information per serving (About ½ Cup): 150 Calories; 8g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 70mg Sodium; 17g Total Carb; (3g Fiber; 3g Sugars); 3g Protein; 20% DV Vitamin A; 30% DV Vitamin C

TIP:   Make it a main dish by adding a protein like tofu, beans, cheese, or cooked lean meat, poultry or fish. Try with other whole grains such as barley, brown rice, bulgur, farro.