This is a quite tasty salad from the NYT found here. Broccoli was looking good at the farmers market so it came home and I had just read this recipe on-line, so now it's made. It's good. A little strange, and we'll see how it is in a few days because it makes a lot. I'll probably stuff it in a pita for breakfast, as I'm liking my days better when they start with vegetables.
Ingredients
- Kosher salt
- 1cup quinoa, rinsed
- 1lemon
- 3tablespoons extra-virgin olive oil
- 3tablespoons Dijon mustard (maybe start with 2 - it seemed a little mustard heavy)
- (recipe called for 2tablespoons honey but I deleted that and added some extra ACV)
- 2tablespoons apple cider vinegar
- Freshly ground black pepper
- 1large bunch broccoli (about 1½ pounds)
- 1medium tart and crisp apple
- 4ounces sharp Cheddar
- ¾cup toasted pecans, roughly chopped
- ½cup dried cranberries (I used dried cherries)
Preparation
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 ½ 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.
