Sautéed Broccoli and Quinoa Salad
The unofficial start of summer is upon us and the weather around here has turned...colder. I keep seeing these great light dishes, perfect for your weekend potlucks but all I can think about is soup! I'm craving those comfort dishes that make me feel all cozy inside.
Let's just say I'm in no mood for your average salad.
Aside from soup, one of our favorite comfort dishes is Heidi Swanson's Pan-fried Corona Beans and Kale. During the winter months this dish is in our weekly rotation. The lemon, nutmeg, garlic, and Parmesan blend perfectly to make a warming but light dish. It has become one of my favorite comfort flavors, though it might be because of all the wonderful memories I have from making it with Mr. H.
For this salad, I decided to use the same medley, combined with fresh broccoli from the farmer's market and quinoa, a pantry staple in our household, to create a simple salad that transitions into warmer weather. One that you can enjoy on a cold, rainy day or in the summer heat.
I want to wish you all a safe and happy Memorial Day weekend. Take time to remember your loved ones and celebrate those with you today.
Sautéed Broccoli and Quinoa Salad
{gluten free}
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1 cup quinoa, rinsed and drained
2 cups filtered water
2 tablespoons extra virgin olive oil
about 4 cups broccoli florets
2 cloves garlic, minced
1/2 cup walnuts, chopped and lightly toasted
1/2 teaspoon nutmeg, freshly grated
zest and juice of 2 lemons
1/3 cup Parmesan cheese, shredded
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In a medium size saucepan, heat the quinoa and water to a boil. Then cover and reduce the heat to a simmer for 10 to 15 minutes.
Over medium high heat, warm the olive oil in a large skillet until the oil moves easily over the pan. Toss in the broccoli and sauté for about a minute, just until the broccoli begins to turn a more vibrant green. Add the garlic and walnuts and cook for another minute. Then add the quinoa, nutmeg, and lemon zest and stir to combine. Once combined add the lemon juice, stir to combine, and remove from heat. Top with the shredded Parmesan cheese.
Serve the salad warm, at room temperature, or after a day of refrigeration.
Serves four.