Spicy Quinoa Salad With Broccoli, Cilantro and Lime

Name: Spicy Quinoa Salad With Broccoli, Cilantro and Lime
Total time: 15 min
Ingredients: 2 1/2 cups cooked quinoa; 1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets; 1/2 cup chopped cilantro; 1 to 2 tablespoons toasted pumpkin seeds (to taste); 1 1/2 to 2 teaspoons minced serrano or jalapeño chili (to taste); 1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional); 1 ounce crumbled feta cheese (1/4 cup); Freshly ground pepper; 3 tablespoons fresh lime juice; Salt to taste; 1 garlic clove, minced or pureed; 6 tablespoons extra-virgin olive oil; 2 hard-boiled eggs; 1 avocado, sliced

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Total: 15 minutes

Servings: 4

Cost: $11.43 /serving

Author : Martha Rose Shulman

fall spring summer

Spicy Quinoa Salad With Broccoli, Cilantro and Lime

Instructions

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Step 1

In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.

Step 2

In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.

Step 3

Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

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