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The broccoli pesto is the star of this salad in my opinion, as it gives texture, taste and moist to the all combination of ingredients. I always have it with avocado and crumbled feta on top and replace the cream for the pesto by a couple of spoons of greek yogurt. You can use almonds but also toasted pine nuts, I have done with both and it’s always nice!
If you have trouble in cooking a good fluffy Quinoa, check Gwyneth Paltrow method on goop website, it never fails!
Serving 1 bowl of Salad
- cooked quinoa (amount to taste)
- 200 g raw broccoli, cut into small florets and stems
- 1 small garlic clove
- 50 g toasted almonds for the pesto plus for topping
- 30 g freshly grated Parmesan
- pinch salt and black pepper
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp of Greek yogurt
- medium avocado sliced
- crumbled feta on top
- Cook the broccoli by simmering it in water but only enough for not being raw. You want it nicely green and kind of crunchy. Set aside to cool.
- For the pesto, puree half of the cooked broccoli, the garlic, the almonds, the grated Parmesan and lemon juice in a food processor. Drizzle the olive oil and add the yogurt and keep blending until smooth. Season with salt and pepper to taste. If you like it more acidic you can always adjust the amount of lemon juice.
- In a serving bowl, put the cooked quinoa, add the remaining broccoli florets and toss some of the pesto. Add the avocados and crumble the feta cheese, add some more of the broccoli pesto and top it with some toasted almonds. You can also drizzle a bit of olive oil over the avocado and feta.
- All ingredients can be prepared in advance and you just have to assemble the salad bowl before serving. Quinoa holds very well in the fridge for some days or you can froze it as it defrost very quickly.
- If you have too much of the pesto, keep it and use it as a topping for a nice salmon dish or even in a cold pasta salad.
- This is a very good option for a packed lunch.
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