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Roasted Broccoli Quinoa Salad
Ingredients
  • subheading: FOR THE SALAD:
  • 1 cup dry quinoa
  • 5 cups broccoli florets cut into bite-sized pieces
  • Olive oil for drizzling
  • 1 large shallot thinly sliced
  • ½ cup parsley finely chopped
  • ½ cup slivered almonds
  • subheading: FOR THE LEMON VINAIGRETTE:
  • ¼ cup olive oil
  • Juice of 1 lemon 2 to 3 tablespoons
  • Zest of 1 lemon optional
  • 1 teaspoon Dijon mustard
  • 1 clove garlic crushed
  • ½ teaspoon kosher salt
  • Black pepper to taste
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