Kat Can Cook

0 Fill a small, lidded pot and a large lidded pot with heavily salted water and bring to a boil.
1 Cut the broccoli heads into small florets and the stalk into 1/2 inch pieces and reserve,
4 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.  
5 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.
2 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.  
3 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.  
6 Add in cherries, cheddar, scallions, almonds, hemp seeds, and a few cracks of black pepper.  
7 Let sit, covered, for at least 30 minutes before serving, or refrigerate and enjoy all week!