Quinoa Broccoli Salad with Tangy Goat Cheese
Try this Quinoa Broccoli Salad with Tangy Goat Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
vegetarian
pescatarian
- 1/4 cup dried cranberries
- the juice of 1 lime
- 1/4 cup toasted pine nuts
- 1/2 tsp ground black pepper
- 1/2 cup finely chopped fresh parsley
- 1/2 tsp salt (i use himalayan salt)
- 1 tbsp extra-virgin olive oil
- 1/4 cup finely chopped fresh mint
- 2 tbsp white balsamic vinegar
- 2 celery ribs finely chopped
- 1 tbsp unpasteurized honey
- 1/2 cup chopped dried apricots
- 2 cups cooked quinoa cooled
- 1-1/2 cup raw broccoli finely chopped
- 150 g (5.3oz) fresh goat cheese crumbled
- 1 tsp pure vanilla extract (store-bought or homemade)
- Carbohydrate 31.2157184325807 g
- Cholesterol 0 mg
- Fat 15.3378259467936 g
- Fiber 4.19607234738607 g
- Protein 7.14783766595476 g
- Saturated Fat 1.17661589772427 g
- Serving Size 1 1 Serving (187g)
- Sodium 14.2832211120268 mg
- Sugar 27.0196460851946 g
- Trans Fat 3.78387072638286 g
- Calories 286 calories
Make the dressing by whisking all the ingredients together in a glass measuring cup or small mixing bowl. Set aside.Combine all the ingredients for the salad, expect for the goat cheese, in a large mixing bowl. Pour in the dressing and toss delicately until all the ingredients are evenly distributed.Add the goat cheese and stir it in very delicately.You can serve this salad immediately or cover and refrigerate it for a few hours (or up to overnight) to allow flavors to meld.This salad will keep for 3-4 days in the refrigerator.
