Ingredients
- 1 cup cooked quinoa
- 1 small bunch broccoli or broccolini, steamed until just tender
- 1½ cups mixed leafy greens (watercress, arugula, spinach, kale, or lettuce)
- ¾ cup mixed fresh herbs (parsley, basil, mint, cilantro, chives, or dill)
- ½ cup cherry tomatoes, halved
- ½ avocado, sliced
- ⅓ cup olives
- ½ English cucumber, diced
- ¼ cup toasted nuts and seeds (pumpkin seeds, sunflower seeds, walnuts, almonds, or cashews)
- Zest and juice of one lemon
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Dressing
Use your favorite Ranch dressing, tahini dressing, Green Goddess dressing, or simply whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Instructions
- Steam the broccoli until just tender, then set aside to cool slightly.
- Place the cooked quinoa in a large serving bowl.
- Add the broccoli, leafy greens, tomatoes, cucumber, olives, avocado, and toasted nuts and seeds.
- Fold in the fresh herbs and add the lemon zest and juice.
- Drizzle over your favorite dressing and gently toss until everything is coated.
- Finish with an extra scattering of herbs, seeds, and freshly cracked black pepper before serving.
Enjoy immediately, or refrigerate, and add the dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: salad
- Diet: Vegan