Revolutionary Broccoli Salad (Gluten Free, Vegetarian)
Serves 8
5 mins prep
15 mins cook
20 mins total
This is not your typical Broccoli Salad: With quinoa, cherries, and more it's sweet, tart, chewy, and crunchy and will keep all week in the fridge.
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Fill a small, lidded pot and a large lidded pot with heavily salted water and bring to a boil.
Cut the broccoli heads into small florets and the stalk into 1/2 inch pieces and reserve,
Cook quinoa in the small pot for 10-13 minutes until cooked. We are cooking this like pasta, so don't worry about water to quinoa ratio.
Drain quinoa, put back in the pot and cover top of pot with a paper towel. This will help the quinoa get fluffy rather than soggy as it cools since the paper towel absorbs water.
When the large pot of water is boiling, blanch all of the broccoli for 5 seconds only, then strain the whole pot into a colander. Run cold water over the broccoli to cool it quickly and keep it from continuing to cook.
In a large bowl combine quinoa and broccoli. The quinoa will still be slightly warm, so now is the time to add the olive oil, lemon juice, and 1/2 teaspoon of salt.
Add in cherries, cheddar, scallions, almonds, hemp seeds, and a few cracks of black pepper.
Let sit, covered, for at least 30 minutes before serving, or refrigerate and enjoy all week!
