Name: Antioxidant Quinoa Broccoli Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 2 cups water; 1 cup quinoa, rinsed; 1 vegetable bouillon cube; 2 cups broccoli florets; ½ cup finely diced red onion; ½ cup finely chopped Brazil nuts; 1 large pomegranate, seeded; 2 tablespoons extra virgin olive oil, or to taste; 1 tablespoon balsamic vinegar, or to taste; 1 teaspoon honey, or to taste; Salt and freshly ground black pepper, to taste

A vibrant and texturally exciting salad featuring nutty quinoa, crisp-tender broccoli, the sharpness of red onion, crunchy Brazil nuts, and juicy bursts of pomegranate. This dish is a delightful harmony of flavors and textures, perfect as a light lunch or a sophisticated side.

Follow The Directions

01

Step

In a medium saucepan, combine the water, rinsed quinoa, and vegetable bouillon cube. Bring to a boil over medium-high heat. (2 minutes)

02

Step

Reduce heat to low, cover, and simmer until the quinoa has absorbed all the water and appears translucent, about 25-30 minutes.

03

Step

While the quinoa is cooking, prepare the broccoli. Bring a pot of salted water to a boil. Add the broccoli florets and cook until tender-crisp, 5-7 minutes. Immediately drain and rinse under cold water to stop the cooking process and preserve the vibrant green color. (10 minutes)

04

Step

Once the quinoa is cooked, drain any excess water and rinse it under cold water to cool it down. (5 minutes)

05

Step

In a large bowl, combine the cooled quinoa, blanched broccoli, diced red onion, chopped Brazil nuts, and pomegranate seeds.

06

Step

Drizzle with olive oil, balsamic vinegar, and honey. Season generously with salt and freshly ground black pepper. Toss gently to combine.

07

Step

Taste and adjust seasonings as needed. Serve immediately or chill for later.

For an extra layer of flavor, toast the Brazil nuts in a dry skillet over medium heat for a few minutes until fragrant before chopping. Be careful not to burn them!
If you don't have Brazil nuts, you can substitute with other nuts like walnuts, pecans, or almonds.
To easily seed a pomegranate, cut it in half horizontally. Hold one half over a bowl and firmly tap the back of the pomegranate with a wooden spoon. The seeds should release easily.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.