Yet another quinoa salad! This one sparked my interest since it had broccolini in it- we love it, but have only roasted it. But this salad allowed us to use it, and it was very refreshing. As with many of the other quinoa salads, feel free to play around with the amount of each ingredients. And if you find anything that’s a good addition to this salad, definitely let me know!
Broccolini Quinoa Salad
Adapted from: Sprouted Kitchen Blog
1 cup quinoa, dry
4 broccolinis
2-3 oz feta cheese
1 cup roasted red peppers, cut into thin slices
1/4 cup capers
1 cup chickpeas, rinsed
3 tbsp parsley, chopped
2 tsp dried oregano
1 tsp salt
1 tsp ground pepper
juice of 1 lemon
1 tbsp olive oil
Bring 2 cups of water and quinoa to a boil. Cover and simmer for 15 minutes. Place the broccolini right on top of the quinoa after 10 minutes. Cover to finish cooking the quinoa and broccolini. Fluf the quinoa, and roughly chop the broccolini. Toss the roasted red pepper, broccolini, chickpeas, capers, dried oregano, salt and pepper to the quinoa. Add the lemon juice, olive oil and stir again. Cut the feta into small cubes, and add the feta and parsley to the quinoa. Enjoy!
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