Tuesday, September 20, 2016

Recipe Files: Broccoli Quinoa Salad

broccoli quinoa salad recipes

Oh, look, another recipe. I'm not sure how many more of these I'm going to post, but the more I go through my files, the more recipes I realize are missing from my Pinterest archive (including some of my paper recipes that I would really like to transfer online). So there may be more, but I'll try to spread them out.

Okay, I know that picture doesn't look super appetizing, but you're just going to have to trust me when I say that this is one of my favorite salads of all time. While it's technically not 100% vegetarian (I suppose you could omit the bacon bits, but then, you'd be omitting the bacon bits), it's still packed with other super healthy high nutrient foods (and a little sugar in the dressing, but you know, whatever).

I made this salad up a few years ago (at least, I'm pretty sure I made it up, although it's highly possible I borrowed inspiration from some long lost recipe online somewhere, either way I can give no other source credit), but when I made it again last month for the first time in a while, I couldn't quite remember how I used to do the dressing. So I kind of just made it up again, but in case I have such brain lapses in future, I thought it might be best to have it written down and included in my Pinterest recipe files. (Usual disclaimer: I just eyeball everything when I make this salad, I'm just making these measurements and amounts up out of my head, so don't blame me if you recreate this and it's terrible. You've been warned.)

Broccoli Quinoa Salad

- Two crowns of broccoli, washed and chopped
-1/2 cup of cooked quinoa (or whatever amount I have leftover from a previous meal).
-1/2 small red onion, diced (or green onion works too)
-Bacon bits to taste, maybe two or three tablespoons? (real bacon is best, but I usually just have the bagged kind, whatever you have to get the flavor)


-1/2 cup of mayonnaise
-1/4 cup of rice vinegar
-1 Tablespoon of sugar

1. Toss all the ingredients in a bowl.
2. Mix up the dressing, toss with salad until evenly coated.
3. Serve and enjoy.

-Probably serves 4-6 (as a side). Refrigerate and it's even better the next day.

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