Revolutionary Broccoli Salad
Serves 1020 mins prep15 mins cook
Blanching the broccoli makes it slightly tender, and allows it to absorb more of the lemony dressing while sharp cheddar and dried cherries add tons of flavor.
0 servings
What you need
tsp black pepper
tbsp kosher salt
cup lemon juice
cup dried cherries
head broccoli
cup hemp seeds
cup olive oil
cup blanched almonds
cup quinoa
Instructions
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 the top of the 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!View original recipe