BROCCOLI & QUINOA SALAD WITH CREAMY LEMON YOGURT DRESSING
Recipe & photos by Corynn Fowler

This creamy summer salad is good for a crowd, and is a healthy, hearty side dish to serve alongside any outdoor summer BBQ meal.

INGREDIENTS
  • 2 heads of broccoli
  • 1/2 red onion 
  • 1 cup uncooked white quinoa
  • 2 cups water
  • 1/3 cup chopped almonds 
    • fresh kale
  • 1 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 3 Tbsp lemon 
  • 2 garlic cloves
    • salt & pepper
S T E P S
  • Cook the quinoa in two cups of water.
  • In a small covered pot, bring it to a boil then reduce to a simmer until the quinoa is cooked and the water is gone. Approximately 15 minutes.
  • Chop the broccoli heads into small florets. Peel and dice the broccoli stems as well.
  • Roughly chop the red onion, almonds, and kale.
  • Heat the almonds in a dry pan over high heat, shaking constantly, until they begin to brown and become fragrant.
  • To mix the dressing, blend the yogurt, olive oil, lemon juice, garlic cloves, salt and pepper until smooth. Taste for salt and pepper and adjust accordingly.
  • To serve, mix the broccoli, quinoa, red onion, and almonds with half the dressing.
  • Layer the broccoli mix on top of a bed of kale, and drizzle with the remainder of the dressing.
Corynn Fowler writes a food blog called Nourished by Corynn. Visit her at nourishedbycorynn.wordpress.com