Tag Archives: broccoli salad

BROCCOLI QUINOA SALAD

Posted in Salads, Vegetarian-friendly, Veggies by

This one definitely goes into the Hall of Fame of our salads, we loved everything about it, from texture to the mixture of flavors, all working together like a perfect symphony… I adapted it from a version in this brand new cookbook, which I highly recommend if you like to expand the horizons on your enjoyment of all things salad.

BROCCOLI QUINOA SALAD
(inspired by Tanya Sichynsky’s Veg)

1/2 cup quinoa, rinsed
1 lemon
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoons honey
2 tablespoons Calamansi vinegar (or substitute apple cider vinegar)
1 small head broccoli
1 green, tart apple
1/3 cup toasted pecans, roughly chopped
feta cheese crumbled, amount to taste
salt and black pepper

Bring a medium pot of water to a boil over high heat and season with salt. Add the quinoa, then reduce heat to maintain a simmer. Cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve, rinse with cool water and drain well. While the quinoa cooks, finely grate the zest of the lemon into a large bowl, then cut the lemon in half. Add the oil, mustard, honey and vinegar, plus the juice of ½ lemon and whisk together. Season with salt and pepper to taste.

Finely chop the entire head of broccoli and add to the dressing. Chop the apple and then add to the bowl. Keep them in the fridge or room temperature for 10 minutes. Add the cooked quinoa, feta cheese, nuts and cranberries and toss to combine. Taste and adjust seasoning, if needed. A final squirt of lemon juice is always nice…

ENJOY!

to print the recipe, click here

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Comments: I don’t mind raw broccoli (although I despise a platter of crudités with intense passion), but I do not love it. Normally I would not even try this recipe but the author included a review from a person who made it and I was too tempted. Glad I made it, I am now a lover of raw broccoli, as long as it’s cut super small and allowed to sit in the acidic dressing for a little while. The addition of quinoa makes it hearty and pretty much a full meal if you want to go vegetarian. We had it with grilled chicken thighs, and my lunch next day was a bowl of this salad, warmed briefly in the microwave. Not a salad anymore, I suppose, but still wonderful… I do hope you try this recipe and also take a look at the cookbook.

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KAMUT AND BROCCOLI SALAD

Posted in Rice and Grains, Salads, Vegetarian-friendly, Veggies by

If I am going to have a salad, my preference is a salad with substance, and a variety of textures and colors. No need to go all the way into a Chicken Caesar or a Steak Salad, but the addition of grains is more than welcome. I used quick-cooking kamut, but any type will work, just pay attention to the timing. Also, any other will be fine: barley, cracked wheat, or the beautiful farro.

KAMUT & BROCCOLI SALAD
(adapted from many sources)

1 cup cooked kamut, or amount to taste
2 broccoli heads, or amount to taste
1/2 cup roasted, salted cashews
1/4 cup raisins
1/2 apple, cut in pieces (I used Pink Lady)
1/4 cup olive oil
juice and zest of 1 lemon
grated ginger to taste
salt and pepper to taste

The kamut can be prepared a day in advance if you like. Make sure it is cold when you make the salad. If you make it in advance, drizzle just a touch of olive oil to prevent the grains from sticking together. Separate the broccoli into florets and steam them for 3 minutes. Immediately run very cold water to stop the cooking. Cut the steamed broccoli into pieces. Reserve.

Make the dressing by whisking the olive oil with lemon juice, add ginger, salt and pepper.

In a large serving bowl, add all the ingredients for the salad, pour the dressing and mix gently. Adjust seasoning with salt and pepper if needed. Allow the salad to sit for 30 minutes before serving, if possible.

ENJOY!

to print the recipe, click here

Comments: The main inspiration for this recipe came from a cookbook I own, but that version served the broccoli raw and passed by the food processor. The pieces of raw broccoli were very small and lost in the middle of the grain, all acquiring the same green color. The way I chose to make it, was barely steaming the broccoli. This simple step tames its raw sharpness. Next, I cut the pieces with a knife, in small chunks. In my opinion, this makes the final product much more appealing not only visually, but as far as texture goes.

The apples and raisins are a must, and the cashews give that extra crunchiness that will leave you smiling… peanuts, walnuts, or pecans, can be used instead.

The added bonus of this salad: it holds quite well in the fridge. I made such a big portion that in fact it lasted two days, and on the second day I decided to warm it in the microwave for a minute. Perfect! A light lunch that needed absolutely nothing else to go with it.

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ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING

Posted in Salads by

Easily makes it into the OMG FILES. Everything goes together in perfect harmony, so my advice is not to skip any of the ingredients. Broccoli has that funky nature that people love or hate, but even if you are in the latter group, the apples act as the perfect partner. Like couples that make each other shine a little brighter. I don’t really have a broccoli issue, but maybe some of my readers do, so don’t let that stop you from trying this recipe.

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING
(from the Bewitching Kitchen, adapted from several sources)

for the broccoli:
Broccoli florets, enough to cover a quarter-sheet pan
2 tablespoons soy sauce
1 tablespoon maple syrup
salt and pepper to taste

for the dressing:
1 tablespoon grapeseed oil
3 tablespoons lemon juice
1 to 2 tablespoons tahini
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoons Dijon mustard

for the salad:
greens of your choice (baby spinach, spring mix, baby arugula)
apples, cored and diced (I used Honeycrisp)

Heat the oven to 420°F. Line a baking sheet with parchment paper or non-stick aluminum foil. Place the broccoli in a bowl, toss with the soy sauce and maple syrup, season with salt and pepper. Spread on the baking sheet and bake for about 25 minutes, moving them around half-way through roasting. Remove from the oven and let it cool still spread out, so they don’t steam and get mushy.

In a small bowl, whisk together the dressing ingredients. Set aside. Assemble the salad: add all the ingredients to a large bowl, drizzle the dressing and toss gently. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here

Comments: We had this salad twice already, the second time I’ve added roasted slivered almonds and dried cranberries, and it was even better, so I recommend you include them if you like. The inclusion of broccoli makes it more substantial and if you are vegetarian or vegan, a hearty piece of bread will be all you need to call it dinner. Sourdough dipped in balsamic vinegar plus olive oil would be a match made in Vegan Heaven.

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