Quinoa with broccoli, arugula, and feta cheese
Description
This recipe will yield 2 servings as a main dish and 4 servings as a side dish.
Instructions
- 1
Step 1
1. Preheat the oven to 245 degrees. Line a baking sheet with parchment paper and set aside. Combine amaranth, water, and a large pinch of salt in a saucepan. Cover with a lid and bring to a boil. Reduce the heat and simmer for 20–25 minutes, until the amaranth has absorbed all the water. Remove from heat and set aside. Keep the saucepan covered.
- 2
Step 2
2. Meanwhile, prepare the broccoli. Cut the florets into small pieces. Slice the stems thinly. Toss the broccoli with 1 tablespoon of olive oil, a pinch of salt, and a generous pinch of red pepper flakes. Roast in a preheated oven for 20–25 minutes, until the broccoli is browned.
- 3
Step 3
3. In a large bowl, mix lemon juice with coarse mustard. Add the remaining olive oil and whisk. Add arugula and toss. Add buckwheat and roasted broccoli, pour the dressing over, and mix. Sprinkle with crumbled feta cheese and serve immediately.