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revolutionary broccoli salad (gluten free, vegetarian)


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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 8


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Step 1

Fill a small, lidded pot and a large lidded pot with heavily salted water and bring to a boil.

Step 2

Cut the broccoli heads into small florets and the stalk into 1/2 inch pieces and reserve,

Step 3

Cook quinoa in the small pot for 10-13 minutes until cooked. We are cooking this like pasta, so don't worry about water to quinoa ratio.

Step 4

Drain quinoa, put back in the pot and cover top of pot with a paper towel. This will help the quinoa get fluffy rather than soggy as it cools since the paper towel absorbs water.

Step 5

When the large pot of water is boiling, blanch all of the broccoli for 5 seconds only, then strain the whole pot into a colander. Run cold water over the broccoli to cool it quickly and keep it from continuing to cook.

Step 6

In a large bowl combine quinoa and broccoli. The quinoa will still be slightly warm, so now is the time to add the olive oil, lemon juice, and 1/2 teaspoon of salt.

Step 7

Add in cherries, cheddar, scallions, almonds, hemp seeds, and a few cracks of black pepper.

Step 8

Let sit, covered, for at least 30 minutes before serving, or refrigerate and enjoy all week!

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