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Garlic Roasted Broccoli Quinoa Salad
Here's a delicious and versatile side dish for #NationalGarlicDay. It pairs with just about any of your favorite proteins - fish, chicken, pork chops... your choice! Add a little extra flavor and texture by adding chopped pistachios, pine nuts or crumbled feta cheese.
INGREDIENTS
1 Cup quinoa
2 Cups water
2 large broccoli heads, cut into florets
3 garlic cloves, minced
2 Tbsp Aunt Patty’s Red Palm Oil
1 Tbsp Aunt Patty’s Avocado Oil
1 Tbsp lemon juice
Sea salt and black pepper, to taste
DIRECTIONS
In a medium sauce pan, bring water and quinoa to a boil. Cover, reduce heat to low, and simmer for about 15 minutes, or until all water is absorbed and quinoa is tender. Remove from heat and let sit for 5 minutes, covered. Remove lid and fluff with a fork.
While quinoa is cooking, preheat oven to 400° F. In a large bowl, combine the broccoli florets, garlic, red palm oil, avocado oil, and lemon juice until florets are well coated.
Arrange broccoli onto a large baking sheet in a single layer. Season with salt and pepper, to taste. Roast for 15-20 minutes, until cooked and slightly browned.
Transfer quinoa to a large bowl and add the roasted broccoli. Drizzle with 1 Tbsp olive oil and 1 Tbsp lemon juice and gently mix. Season with salt and black pepper and any other add-ins you wish. Serve and enjoy!