Broccoli Quinoa Salad with Feta and Spinach: this vegetarian salad has it all. It’s hearty enough to eat on it’s own for a light lunch and I’m positive this will be making an appearance or two this summer for bbq and potluck season!
We’re watching my uncles dog for a week and we survived our first night. I say survived because I was up no less than 3 times with the little stinker last night as he roamed the house trying to settle in. I hope it gets better because I’m tired this morning and it’s going to be a long week otherwise!
He’s an only dog- no animal or human siblings, doesn’t weigh more than 10 lb, and is on a pretty routine schedule. Quite the contrast to my motley crew: two 60+ lb dogs, two rambunctious boys, no routine whatsoever and it’s one loud, crazy free for all at Casa de Mountain Mama. I was so nervous as to how Curly (best name ever!) would do since he’s never been away from my uncle- not even for one night- but he’s acclimated pretty well. Nacho- who is usually so unruly- has been doing her best to comfort him. Following him around and laying down next to him like the gentle giant that she is!
My boys are over the moon at having Curly stay with us. And truth be told, so am I. The boys love that they can actually walk Curly- opposed to being taken for a walk whenever we leash up our stankers. He is so even tempered and LOVES snuggling up with the boys to watch tv and take a nap. I just hope he can figure out the sleeping thing because the poor bags under my eyes need all the help they can get!
Enough about the dogs, let’s talk salad. It is why you’re here after all, isn’t it? This salad is one of those “throw-together-everything-in-the-fridge-and-see-what-happens-” kind of salad. It’s a great way to use up the extra produce and because I always have quinoa and canned beans in my pantry this salad (or some variation) is a go to for me. Sometimes I use rice, sometimes it’s black beans and the veggies switch depending on what I need to use up. It could be shredded jack or parmesan and often times the vinaigrette will include fresh herbs or varying citrus. Sometimes with nuts, sometimes without. Point is- it’s pretty darn versatile. My only note about this salad- if you want to make it ahead, wait and add the greens just before serving. Otherwise they’ll wilt. It’s great served cold or at room temperature!
Happy Thursday, everyone! I’m off to have another cup of coffee since I’m feeling a little sleepy. (Thanks, Curly)
- 1/4 cup lemon juice
- 1 clove garlic
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- pinch red pepper flakes
- 1/2 cup quinoa
- 3 cup chopped broccoli
- 1 14 oz can garbanzo beans, rinsed
- 1/4 cup crumbled feta cheese
- 3 oz fresh spinach
- To make the vinaigrette, mix all ingredients in a mason jar or similar with a tight fitting lid. Shake to combine; set aside.
- Combine the quinoa with 1 cup of water in a small saucepan with a pinch of kosher salt. Cook according to manufacturers directions. When cooked, transfer to a large bowl and let cool to room temperature.
- Bring a small sauce pan of water to a boil (I use the same pot that I cooked quinoa in). Add chopped broccoli and blanch for 1 minute or just until crisp tender. Remove from water and rinse with cold water to stop cooking. Add blanched broccoli to the cooled quinoa.
- Add garbanzo greens, crumbled feta and spinach. Toss with the vinaigrette. Serve immediately.