Spicy Quinoa Salad With Broccoli, Cilantro and Lime

The grassy flavor of quinoa works well with cilantro in this main-dish salad.

I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch.

Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.

Ingredients

• 2 ½ cups cooked quinoa
• 1 ½ cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
• ½ cup chopped cilantro
• 1 to 2 tablespoons toasted pumpkin seeds (to taste)
• 1 ½ to 2 teaspoons minced serrano or jalapeño chili (to taste)
• ¼ cup split red lentils, soaked for 2 hours or longer and drained (optional)
• 1 ounce crumbled feta cheese (1/4 cup)
• Freshly ground pepper
• 3 tablespoons fresh lime juice
• Salt to taste
• 1 garlic clove, minced or pureed
• 6 tablespoons extra-virgin olive oil
• 2 hard-boiled eggs
• 1 avocado, sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    503 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 13 grams protein; 99 milligrams cholesterol; 123 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
2. In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
3. Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

15 minutes