I eat A LOT of salads and they can get boring pretty quickly. A plant-based protein-rich food I often add to my salads is quinoa. Have you ever tried a crispy crunchy quinoa? If not, you should because it adds a fun texture to your salad!
This recipe is a simple way to change the flavor and texture of quinoa while still providing all of the benefits like magnesium for bone health and iron for energy which, if I am being honest, we could all use. I added cashews to mine, but feel free to play around with this recipe by adding your favorite nuts or seeds. When cooking the quinoa for the salad, if you want to make it crispy like I did, you will want to use a 1/1.5 ratio of quinoa to liquid.
The ingredients in this salad add up to over 20 grams of protein!
Crispy Quinoa Broccoli Salad with Lemon Dressing
For the Salad
3/4 cup cooked quinoa
1 Tbsp. coconut oil
3.5 ounces of spinach
2 cups of dinosaur kale
2 small heads of broccoli, cut into florets
3/4 cups toasted cashews, rough chop
For the Dressing
1/4 cup lemon juice
1 clove garlic
2 Tbsp red wine vinegar
1 Tbsp honey
1 tsp sea salt
1 tsp dried Italian herbs
1/3 cup of dairy free sour cream
3 Tbsp olive oil
Cook quinoa as advised above for crispiness. Once quinoa is done, set aside and heat the coconut oil in a frying pan. When the coconut oil is hot, add the quinoa and stir for about 2-3 minutes until crispy you might hear some popping noises!). Set aside to cool and prep dressing.
Roast the broccoli with a little olive oil, sea salt and pepper until crunchy.
Mix the lemon juice, garlic, vinegar, honey, salt, herbs and dairy free sour cream in a bowl. Whisk in oil and add other seasonings to taste.
Pour all ingredients (salad, dressing, broccoli, nuts) into a large mixing bowl and toss. Serve for your friends (or keep all to yourself) and enjoy!