Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Make this salad!
I'll put it on the facebook cook book to but I saw a picture of it on the front page of the food section of one of our local papers and had to make it. It's delicious. I made it for my supper today at work. So delish! The quinoa is by the couscous/pasta in the supermarket.
BROCCOLI AND QUINOA SALAD
Quinoa is an ancient grain native to South America. It is a complete protein, and has a nutty taste and a chewy texture.
Makes 8 servings
- 1/2 cup (125 mL) quinoa, rinsed
- 2 cups (500 mL) chopped broccoli florets
- 1/3 cup (75 mL) dried cranberries or raisins
- 1/4 cup (60 mL) unsalted roasted sunflower seeds
- 1/4 cup (60 mL) light mayonnaise
- 1/4 cup (60 mL) plain yogurt
- 1 tsp. (5 mL) grated lemon zest
- 1 tbsp. (15 mL) fresh lemon juice
- 1 tsp. (5 mL) liquid honey
- pinch of salt
- pinch of freshly ground black pepper
In a saucepan, bring quinoa and 1-1/3 cups (325 mL) water to boil. Reduce heat to low, cover and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a large bowl and let cool. Add broccoli, cranberries and sunflower seeds to the quinoa.
In a small bowl, whisk together mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and pepper. Pour over quinoa mixture and toss to coat.
Nutritional analysis (per serving): energy 155 kcal (ki localor ies ) , protein 3 g, carbohydrate 25 g, fat 5 g, fibre 2 g, calcium 30 mg, iron 0.8 mg, sodium 107 mg.
Re: Make this salad!