Quinoa and Broccoli Salad with Yogurt Dressing

Step 1

Rinse the 1 cup quinoa in a fine mesh strainer. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and let stand covered for 5 minutes.

Step 2

While quinoa cooks, cut the 1 head broccoli into small florets. Bring a large pot of salted water to a boil, add broccoli, and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse with cold water to stop cooking.

Step 3

In a small bowl, whisk together the 0.5 cup yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, and 0.5 tsp salt until smooth. Set aside.

Step 4

Dice the 1 large tomato and grate the 1 medium carrot. In a large bowl, combine the cooked quinoa, broccoli, tomato, and carrot.

Step 5

Pour the yogurt dressing over the salad and toss gently to coat everything evenly. Season with extra salt and black pepper if you like.

Step 6

Serve the salad at room temperature or chilled. It keeps well in the fridge for up to 3 days.