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Quinoa, Broccoli, and Feta Salad Recipe

Quinoa, Broccoli, and Feta Salad Recipe


  • 1 1/2 cups red or white quinoa, rinsed, drained
  • 1 pound broccoli, trimmed, cut into small florets
  • 9 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1/4 cup thinly sliced shallot
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup coarsely chopped fresh mint
  • 4 ounces feta, cut into 1/4-inch cubes
  • 4 tablespoons pine nuts, toasted, divided

Recipe Preparation

  • Preheat oven to 450°. Bring quinoa and 4 cups water to a boil in a medium saucepan. Cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes for red quinoa or 8–10 minutes for white. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl.

  • Meanwhile, toss broccoli with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and toss to evenly coat broccoli. Roast, stirring occasionally, until nicely browned and cooked through, about 15 minutes. Let cool slightly; add to bowl with quinoa.

  • Whisk remaining 7 Tbsp. oil, lemon juice, vinegar, and shallot in a small bowl. Season to taste with salt and pepper. Add parsley, cilantro, mint, feta, and 2 Tbsp. pine nuts to quinoa; pour vinaigrette over. Mix well. Season to taste with salt and pepper and garnish with remaining 2 Tbsp. pine nuts.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

5 servings, 1 serving contains: Calories (kcal) 540 Fat (g) 37 Saturated Fat (g) 7 Cholesterol (mg) 10 Carbohydrates (g) 42 Dietary Fiber (g) 8 Total Sugars (g) 1 Protein (g) 15 Sodium (mg) 350Reviews SectionExcellent ingredients in a cold quinoa salad. The red quinoa is my favorite for this recipe. I omit salt as the Feta is sufficient on a low sodium diet. A touch of lime juice is refreshing, cut back a little on the lemon. Toasted pine nuts and/or toasted almond slivers are great in this recipe.

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