I freaking love quinoa! Have you been able to tell throughout my blog posts?
I tossed this salad together to have as a side with dinner this past week.
Ingredients (serves ~8):
1 cup uncooked sprouted quinoa, cook according to package directions.
1 cup broccoli, chopped finely, steam in a covered container in the microwave with 2 tbsp water.
1/2 cup edamame beans, from frozen (will thaw in the salad during preparation)
3 green onions, diced/chopped
1/3 cup feta cheese, crumbled
1/3 cup raisins
1/2 cup Maple Glazed Pecans (directions below)
Homemade Dijon Balsamic Dressing to taste. (directions below)
Maple Glazed Pecans:
You will need:
1/2 cup pecans
3 tbsp maple syrup
Directions: In a small pan put 1/2 cup pecans and pour 3 tbsp maple syrup evenly on them — to coat the nuts. Put the burner on medium heat. When the maple syrup begins to bubble, turn the burner off. Allow the nuts to sit for 5 minutes. Then, remove the nuts from the pan and allow them to dry with the maple syrup coating on parchment paper.
(Mix in a separate bowl — add to salad to taste)
2 tbsp honey
1 tbsp dijon
1 tbsp olive oil
1 tsp lemon