Anolon Academy

Quinoa Salad with Broccoli and Feta

By Dominique Rizzo


  • ½ cup of quinoa
  • 100g broccolini or broccoli florets
  • 2 shallots sliced
  • 1/3-cup sun dried tomatoes, drained of most of the oil, chopped
  • 50g feta cheese, crumbled
  • 2 tablespoons parsley, chopped
  • 1 tablespoon sunflower seeds
  • 1 tablespoon lemon juice
  • 1 tsp. honey
  • 2 teaspoons of olive oil
  • Salt and pepper


Place the quinoa into a saucepan and cover with water; bring the water to the boil over medium heat. Reduce the heat to a simmer and cook for 12-15 minutes.

In the last 8-9 minutes, add in the asparagus and the broccoli and continue cooking until all of the liquid has been cooked out.

Tip the quinoa and the vegetables into a bowl and allow to cool.

Add in the sun dried tomatoes, feta cheese and sunflower seeds. Combine the ingredients for the dressing and serve.

You could also add 75 grams of cooked protein or cooked legumes to this salad.

Serves 2

Prep time: 10 minutes

Cooking time: 15 minutes