Salatada

Lemony quinoa avocado broccoli salad

Delight in the zesty flavors of this refreshing lemony quinoa avocado broccoli salad bursting with vibrant colors and crisp textures.

Ingredients:

Wash the quinoa by using a fine mesh strainer and running water for around half a minute. For cooking, use the absorption method which requires 1 part quinoa to 1 and 1/2 parts cold water. Put the water and quinoa in a saucepan on high heat until it boils, then lower the heat and cover with a lid. Once the quinoa is done, it will expand, and a small tail will appear. Quinoa should be cooked to a firm texture and not become mushy – this usually takes about 10-12 minutes. After it's cooked, rinse it once more under cold running water using a fine mesh strainer. Ensure it's well drained as watery quinoa isn't desirable.
While the quinoa is cooking, quickly blanch the broccoli florets in boiling salted water for 1 minute. Avoid overcooking them. Drain the broccoli under cold running water until it cools down. Then gently dry them with a kitchen towel.
In a jar, combine lemon juice, zest, olive oil, a generous pinch of salt, and freshly ground pepper. Shake the jar vigorously to mix the ingredients well. Set it aside for later use.
Transfer the cooked and drained quinoa to a large serving bowl along with the broccoli and chopped herbs. Drizzle half of the lemon dressing over it and mix everything gently. It's easier to combine using your hands.
Add the feta and avocado, give it a gentle toss, and taste for seasoning – adjust as needed (you might need to add more salt). Sprinkle toasted pepitas on top and drizzle some more dressing if desired. Your dish is now ready to be served!

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