Quinoa broccoli salad with pistachios and apple-date vinaigrette

Name: Quinoa broccoli salad with pistachios and apple-date vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 600 g Broccoli; 650 g Carrots; 1 collar Spring onions; 100 g roasted and salted pistachios with shell; 1 Organic Lemon; 80 g Medjool dates; 75 ml apple juice; 1 TABLESPOON liquid honey; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
600 g Broccoli
650 g Carrots
1 collar Spring onions
100 g roasted and salted pistachios with shell
1 Organic Lemon
80 g Medjool dates
75 ml apple juice
1 TABLESPOON liquid honey
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Wash quinoa and cook in 600 ml salted water for 15-20 minutes. In the meantime, clean and wash the broccoli and cut into florets. Blanch the broccoli in boiling salted water for about 2 minutes. Drain, drain well and cut into small pieces.
2
Peel the carrots and cut them lengthwise into pieces about 5 cm long. Cut carrot pieces into fine strips. Clean and wash spring onions and cut into thin rings. Remove the skin of the pistachios.
3
Wash the lemon hot, grate dry and grate the peel thinly. Halve lemon and squeeze. Drain quinoa, drain and leave to cool for 10-15 minutes.
4
Remove the seeds from the dates and cut into pieces. Place the dates, apple juice, honey, olive oil and lemon juice in a tall mixing bowl and puree. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves and chop finely.
5
Mix quinoa with lemon zest, carrots, spring onions, pistachios, parsley and dressing and arrange in a bowl.