Bring on the quinoa, a vegan super food that’s super tasty!
Classified as a grain-like seed, quinoa is one of the few plant foods that contains all nine essential amino acids, making it a complete protein. It’s known for its high level of overall nutritional value compared to other whole grains. Light and nutty, quinoa can be used in countless dishes, as well as on it’s own as a side. Try this easy vegan recipe that makes a great entree salad! Make enough for leftovers while you’re at it, and play around with the recipe to customize it to your liking as well!
Quinoa Broccoli Salad/Toasted Pumpkins Seeds with Broccoli Vinaigrette
- 1 cup quinoa, sprouted if available
- 1 head of broccoli
- 2 Veggie burgers of choice
- Palm full of toasted pumpkin seeds or any other seed will do
- 2 Tbsp Extra virgin olive oil (EVOO)
- 2 Tbsp balsamic vinegar
- Celtic Sea or Himalayan Salt & Pepper to taste(S/P)
- Avocado (optional)
I started by steaming the broccoli. Steam the broccoli florets until tender, take out florets and place in an ice bath to stop the cooking process. Continue to steam the stem until tender. Take stem and cut in half, place in blender/vitamix to puree. Add a little water if needed to blended. Add EVVO & S/P and balsamic to the broccoli steam puree. Continue to puree until the dressing is to the consistently of your likening adding more oil or balsamic.
Follow directions on the back of the quinoa package. I added 1 part Vegetable broth and 1 part water for more flavor.
Pan seared the veggie burgers until crispy. Crumble when they are cooled.
Ready to assemble the Quinoa Salad
Scoop cooled quinoa onto a plate, add the chilled broccoli florets, crumbled veggie burger, toasted pumpkin seeds, and optional avocado on top. Drizzle with broccoli stem balsamic vinaigrette.
Season with S/P to your liking!!