![Broccoli Salad With Quinoa, Scallions and Roasted Cashews [Vegan, Gluten-Free]](https://149366112.v2.pressablecdn.com/wp-content/uploads/2015/01/broccoliquinoa.jpg)
More broccoli salad than quinoa salad but yet another way to jazz up quinoa. The possibilities are endless!
Broccoli Salad With Quinoa, Scallions and Roasted Cashews [Vegan, Gluten-Free]
Calories
720
Serves
2
Ingredients
- 1 cup cooked quinoa
- 1 cup roasted cashews
- 1 small head broccoli
- 3 small scallions, green and white parts (or 2 big ones)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Preparation
- Cook the quinoa (about 1 cup raw quinoa makes 2 cups cooked, save the rest for another recipe!)
- Roast the cashews in a 350 oven for 8 to 10 minutes, checking to make sure they don’t burn.
- Slice through the broccoli like you are cutting a head of cabbage, as thinly as you can. Then cut off the longest stems and chop through it to make sure the pieces are small. Steam until bright green, about 1 minute. Drain and run under cold water immediately to stop the cooking.
- Thinly slice the scallions and set aside.
- Whisk the oil and lemon juice into the bottom of a mixing bowl. Drop in the quinoa, cashews, broccoli and scallions. Mix well. Season with salt and pepper. Enjoy!
Nutritional Information
Total Calories: 1439 | Total Carbs: 114 g | Total Fat: 103 g | Total Protein: 46 g | Total Sodium: 206 g | Total Sugar: 15 g
Per Serving: Calories: 720 | Carbs: 57 g | Fat: 52 g | Protein: 23 g | Sodium: 103 mg | Sugar: 8 g
Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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