MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa & Broccoli Spoon Salad
Categories: Grains, Vegetables, Cheese, Nuts, Frruits
Yield: 5 servings

Salt
1 c Quinoa; rinsed
1 Lemon
3 tb Extra-virgin olive oil
3 tb Dijon mustard
2 tb Honey
2 tb Apple cider vinegar
Fresh ground black pepper
1 lg Bunch broccoli
1 md Tart & crisp apple
4 oz Sharp Cheddar
3/4 c Toasted pecans; rough
- chopped
1/2 c Dried cranberries

Bring a medium pot of water to a boil on high and season
aggressively with salt. Add the quinoa, then reduce the
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 olive oil, mustard, honey and apple cider vinegar,
plus the juice of 1/2 lemon; whisk together. Season with
salt and pepper to taste.

Peel the stem of the broccoli and trim off the dry end.
Finely chop the entire broccoli and add to the dressing.
Core the apple then finely chop the apple and the
cheese; add to the broccoli and toss to combine.

Add the cooked quinoa, nuts and cranberries and toss to
combine. Taste and add more salt, pepper and lemon
juice, as needed. Store, refrigerated, for up to 3 days.

By: Sohla El-Waylly

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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