Quinoa and Edamame Salad
Roasted Broccoli with Oranges and Almonds
Ingredients
- 2 cups quinoa (or use brown rice)
- 1 (16-oz) pkg frozen shelled edamame
- ⅓ cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 cup thinly sliced red onion
- 1 large tomato, chopped
- 1½ tsp kosher salt
- ½ tsp pepper
- ½ cup crumbled feta cheese
- ½ cup chopped fresh basil
Instructions
- Cook quinoa according to package directions, adding edamame during last 3 minutes cooking; drain.
- Whisk together oil, vinegar and honey in a large bowl.
- Toss quinoa mixture with dressing; let stand 10 minutes.
- Stir in onion, tomatoes, salt and pepper. Top with cheese and basil.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- 3 oranges, peeled and sectioned
- ½ cup sliced almonds, toasted
Side Dish Instructions
- Preheat oven to 450°F. Toss broccoli with oil, salt, and pepper on a rimmed baking sheet.
- Bake 15 to 20 minutes. Toss with oranges and almonds.
Gluten Free Meal Plan
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