Quinoa and Broccoli Salad

  • 1 1/2 cups red or white quinoa, rinsed, drained
  • 1 pound broccoli, trimmed, cut into small  florets
  • 9 tablespoons extra-virgin olive oil,  divided
  • Kosher salt and freshly ground  black pepper
  • 3 tablespoons fresh lemon  juice
  • 2 tablespoons unseasoned rice  vinegar
  • 1/4 cup thinly sliced  shallot
  • 1/2 cup coarsely chopped flat-leaf  parsley
  • 1/2 cup coarsely chopped fresh  cilantro
  • 1/2 cup coarsely chopped fresh  mint
  • 4 ounces feta, cut into 1/4-inch  cubes
  • 4 tablespoons pine nuts, toasted,  divided


  1. Preheat oven to 450°. Bring quinoa and 4 cups water to a boil  in a medium saucepan. Cover, reduce heat to medium-low, and simmer until quinoa  is tender but not mushy, 12–15 minutes for red quinoa or 8–10 minutes for white.  Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff  with a fork and transfer to a large bowl.
  2. Meanwhile, toss broccoli with 2 Tbsp. oil on a rimmed baking  sheet.  Season with salt and pepper and toss to evenly coat broccoli. Roast,  stirring occasionally, until nicely browned and cooked through, about 15  minutes. Let cool slightly; add to bowl with quinoa.
  3. Whisk remaining 7 Tbsp. oil, lemon juice, vinegar, and shallot  in a small bowl.  Season to taste with salt and pepper.  Add parsley, cilantro,  mint, feta, and 2 Tbsp. pine nuts to quinoa; pour vinaigrette

Enjoy, I love you.