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Broccoli Quinoa Salad with Feta and Spinach

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Ingredients

vinaigrette ingredients:

  • 1/4 cup lemon juice
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • pinch red pepper flakes

salad ingredients:

  • 1/2 cup quinoa
  • 3 cup chopped broccoli
  • 1 14 oz can garbanzo beans, rinsed
  • 1/4 cup crumbled feta cheese
  • 3 oz fresh spinach

Instructions

  1. To make the vinaigrette, mix all ingredients in a mason jar or similar with a tight fitting lid. Shake to combine; set aside.
  2. Combine the quinoa with 1 cup of water in a small saucepan with a pinch of kosher salt. Cook according to manufacturers directions. When cooked, transfer to a large bowl and let cool to room temperature.
  3. Bring a small sauce pan of water to a boil (I use the same pot that I cooked quinoa in). Add chopped broccoli and blanch for 1 minute or just until crisp tender. Remove from water and rinse with cold water to stop cooking. Add blanched broccoli to the cooled quinoa.
  4. Add garbanzo greens, crumbled feta and spinach. Toss with the vinaigrette. Serve immediately.