Ingredients:
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup almonds, sliced
- For the Creamy Lemon Dressing:
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
Preheat the oven to 400F 200C
In a saucepan, combine quinoa with 2 cups of water
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed
Fluff with a fork and let it cool
Toss broccoli florets with olive oil, salt, and pepper
Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until broccoli is tender and slightly crispy at the edges
In a large bowl, combine cooked quinoa, roasted broccoli, cherry tomatoes, red onion, feta cheese, and almonds
In a separate small bowl, whisk together all the ingredients for the Creamy Lemon Dressing until smooth
Pour the dressing over the quinoa mixture and toss until well coated
Serve chilled and enjoy!