Servings: 4
Ingredients
- 1/3 cup Quinoa uncooked
- 1 cup Water
- 2 2/3 cups Broccoli stalk end trimmed
- 2 2/3 tbsps Pitted Dates chopped
- 2 stalks Green Onion chopped
- 3 1/2 tbsps Pumpkin Seeds
- 1/3 tsp Sea Salt
- 3 1/2 tbsps Parmigiano Reggiano shaved 2 tbsps Lemon Juice
- 2 2/3 tbsps Extra Virgin Olive Oil
Instructions
- Combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff with a fork and set aside.
- Shave the broccoli florets thinly into a large bowl. Using a vegetable peeler, remove the outer layer of stalk until you get to the tender light green inside. Chop up the stalk and add to the bowl.
- Add the dates, green onion, pumpkin seeds, quinoa, and salt and mix well. Then add the parmigiano reggiano, lemon juice, and extra virgin olive oil. Toss well to combine. Let the salad sit in a sealed container for at least 30 minutes to allow everything to combine. Serve and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to 4 days. Refresh with extra lemon or olive oil as needed.
Serving Size
One serving is equal to about 1 cup.
More Flavor
Add a pinch of red pepper flakes.
Make it Vegan
Omit the cheese and use a vegan cheese or cubed avocado.
Refrigerate in an airtight container for up to 4 days. Refresh with extra lemon or olive oil as needed.
Serving Size
One serving is equal to about 1 cup.
More Flavor
Add a pinch of red pepper flakes.
Make it Vegan
Omit the cheese and use a vegan cheese or cubed avocado.
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