Quinoa Broccoli "Rice" Bowl

This recipe is fresh, fiber-rich, and has the perfect tinge of spicy and sour flavors from a classic lemony-mustard dressing!

Quinoa Broccoli "Rice" Bowl

Gluten-free

Yield: 4 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Ingredients:

Slaw -

• 1 cup uncooked quinoa

• ½ cup slivered or sliced cashews or almonds

• 1 ½ pounds broccoli (about 2 large heads)

• ⅓ cup chopped spinach

Dressing -

• ¼ cup olive oil

• 2 tablespoons lemon juice

• 1 tablespoon mustard powder (or Dijon mustard)

• 1 tablespoon apple cider vinegar

• 1 tablespoon date or maple syrup

• ¼ teaspoon salt

• Freshly ground black pepper, to taste

• Red pepper flakes, to taste

Toppings -

• Lemon zest

• Ground paprika, to taste

• Diced extra-firm tofu

Directions:

1. Rinse the quinoa under running water. In a medium-sized pot, cook the quinoa with 2 cups water over medium heat until boiling. Then, reduce the heat to low and gently simmer the quinoa until it has absorbed all the water. Remove the quinoa from heat and set aside to cool.

2. Meanwhile, toast the cashews in a small skillet over medium heat, stirring frequently until they turn slightly golden. Transfer to a large serving bowl to cool.

3. Chop the broccoli into florets and transfer to a food processor. Pulse the broccoli in the food processor until they become finely chopped like rice.

4. Combine all the dressing ingredients in a bowl and whisk until emulsified. Taste the dressing and adjust the ingredients if needed.

5. Add the broccoli rice, cooked quinoa, chopped spinach to the large serving bowl. Pour the dressing in and toss until everything is well-mixed.

6. Top with some lemon zest, paprika, and diced extra-firm tofu.

7. Enjoy!

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive

With love,

Merry