Who doesn’t love beef and broccoli? The two go together so well and yield a dish with deep flavor. Rather than going the usual route, those flavors can be used in a quinoa salad. Instead of using beef, the quinoa is cooked in beef broth and then combined with broccoli florets along with broccoli microgreens. Roasted garlic is also added for that complex sweetness.
- 1 head of garlic
- 2 cups broccoli florets
- 1 cup beef broth
- 1/2 cup broccoli microgreens
- 1/2 cup quinoa
- Olive oil
- Black pepper
- Roasted garlic pulp
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest
- Drizzle of honey
- Preheat your oven to 350 degrees F. Cut the head of garlic in half and remove the papery layer. Discard and set half of the head aside for another use. Drizzle the other half with olive oil, tightly wrap in aluminum foil, and place on a baking sheet. Bake for about an hour or until nice and caramelized.
- Squeeze the cloves into a bowl and squeeze the pulp into a separate bowl. To the pulp add the remaining dressing ingredients, whisk and set aside. Once the dressing is done, rinse the quinoa and bring the beef broth to a boil in a saucepan over medium-high heat. When boiling, stir the quinoa into the broth along with 1-2 roasted garlic cloves. Cook for 12-15 minutes or until tender. Remove from the heat, cover, and leave to sit for 5 minutes before uncovering and fluffing with a fork. Leave to cool.
- As the quinoa is cooling, drizzle a little oil in a pan over medium heat. When the oil is hot, toss in the florets, lightly season with salt, black pepper, and toss as you cook until broccoli is tender. Set the florets aside to cool.
- Once all the components of the salad are done, transfer the quinoa to a salad bowl, top with the broccoli, microgreens, and the dressing. Mix everything together and the salad is done! Feel free to serve it warm or cold.
If you want to learn more about quinoa nutrition facts, visit our additional resources: Quinoa Nutrition Value and Health Benefits.