Quinoa With Broccoli “Dust”, Haloumi Cheese, And Mi

Name: Quinoa With Broccoli “Dust”, Haloumi Cheese, And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 teaspoons sea salt, divided; 1 pound broccoli crowns; 2 cups quinoa; 1/4 cup freshly squeezed lemon juice; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/2 cup coarsely chopped fresh mint leaves, packed; 1/2 coarsely chopped fresh parsley, packed; 1 cup crumbled haloumi or feta cheese; 4 medium, ripe tomatoes, seeded and diced, about 3/4 lb; 4 green onions, thinly sliced; 1/2 cup coarsely chopped walnuts

Servings: persons

8 cups water
2 teaspoons sea salt, divided
1 pound broccoli crowns
2 cups quinoa
1/4 cup freshly squeezed lemon juice
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves, packed
1/2 coarsely chopped fresh parsley, packed
1 cup crumbled haloumi or feta cheese
4 medium, ripe tomatoes, seeded and diced, about 3/4 lb
4 green onions, thinly sliced
1/2 cup coarsely chopped walnuts

1
["Bring the water to a boil in a medium pot. Add 1 tsp (5 mL) salt and the broccoli. As soon as it turns bright green, remove it with tongs and cool under cold water. Drain in a sieve or colander and let sit while you prepare the other ingredients.", "Add the quinoa to the pot the broccoli was dunked in. Keep at a lively simmer for 10 minutes. Drain the quinoa well, return it to the pot, and cover with tightly with a lid. Let sit for 20 minutes off the heat. Transfer the quinoa to a large bowl.", "While the quinoa is cooking and resting, make the dressing. Whisk the lemon juice, vinegar, garlic, 1 tsp (5 mL) salt and pepper together. Slowly whisk in the olive oil. Toss with the quinoa and let cool.", "Holding the broccoli by the stem, grate the florets and stalks using the large holes of a box grater. Toss the broccoli ""dust"" with the quinoa. Add the remaining ingredients and toss well. Taste and adjust the seasoning, and serve.", "Note: Quinoa and grain salads will diminish in seasoning after refrigeration overnight. Check and correct the seasoning before serving."]

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups water, 2 teaspoons sea salt, divided, 1 pound broccoli crowns, 2 cups quinoa, and more.

Yes, Quinoa With Broccoli “Dust”, Haloumi Cheese, And Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa With Broccoli “Dust”, Haloumi Cheese, And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions