Spicy Quinoa Salad With Broccoli, Cilantro and Lime

This “salad” is a favorite in our home! So fresh, delicious, and satisfying. I don’t put egg or avocado in mine, but feel free to try that out. I use crushed red pepper flakes instead of jalapeño because I always have pepper flakes on hand, tastes delicious with just a bit of heat. The toasted pumpkin seeds really make this! I wouldn’t skip them though no doubt the meal is wonderful without. Sometimes I use fresh dill instead of cilantro and it’s just so good. Dill is one of my favorite herbs and it doesn’t disappoint in this recipe.

Yield:4 servings

• 2 ½ cups cooked quinoa

• 1 ½ cups steamed broccoli florets (about ⅓ of a crown), steamed for 4 to 5 minutes then separated into smaller florets

• ½ cup chopped cilantro

• 1 to 2 tablespoons toasted pumpkin seeds (to taste)

• 1 ½ to 2 teaspoons minced serrano or jalapeño chili (to taste)

• ¼ cup split red lentils, soaked for 2 hours or longer and drained (optional)

• 1 ounce crumbled feta cheese (¼ cup)

• Freshly ground pepper

• 3 tablespoons fresh lime juice

• Salt to taste

• 1 garlic clove, minced or pureed

• 6 tablespoons extra-virgin olive oil

• 2 hard-boiled eggs

• 1 avocado, sliced

How to:

1. Step 1

   In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.

2. Step 2

   In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.

3. Step 3

   Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.