Healthy Lunch#5: Broccoli Strawberry Quinoa Almond Salad

Recipe from The Washington Post


  • 1 pound broccoli florets, broken into bite-size pieces
  • Leaves from about 9 stems parsley, chopped (1/3 cup)
  • Finely grated zest of 1 large lemon (1 tablespoon; reserve remaining lemon for another use)
  • 1 teaspoon honey ( I forgot the lemon and skipped the honey - im not fond of sweet dressings)
  • 2 tablespoons balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 1/4 cup grapeseed oil(I used olive oil)
  • 1/2 pint strawberries, cut into thin slices (I used about 11/2 pounds- i like strawberries!!)
  • 1/4 cup blanched, slivered almonds, toasted (I used Almond slivers)
  • 1/2 cup crumbled Gorgonzola cheese(I used feta because thats what i had on hand)
  • 3 cups cooked red quinoa(I cooked this in the pressure cooker  )

This was an unusual pairing for me, quinoa with strawberries and broccoli . I am sure i changed the proportions around a lot - It was more like a Broccoli and Strawberry salad with some quinoa. But i loved the taste and texture. This recipe is a keeper. Because of the amount of vegetables and quinoa it is healthy , filling lunch.  


FH said...

Very nice, sweet and savory salad. Looks good too.