Quinoa-Broccoli Salad with Lime Dressing

Name: Quinoa-Broccoli Salad with Lime Dressing
Yield: Makes 3½ cups (875 ml)
Ingredients: 2 tablespoons (30 ml) finely chopped fresh parsley or cilantro; 1 cup (250 ml) cooked green peas; 1½ cups (375 ml) cooked quinoa; 1 cup (250 ml) small broccoli florets or chopped broccolini, lightly steamed; 1 tablespoon (15 ml) tamari, or ¼ teaspoon (1 ml) salt; 3 tablespoons (45 ml) lime or lemon juice; ¼ cup (60 ml) diced cucumber (optional); Pinch ground black pepper or cayenne; ¼ cup (60 ml) diced red or orange bell pepper; 3 tablespoons (45 ml) raw or roasted pumpkin seeds

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Quinoa is rightfully known as a supergrain because of its high protein content and outstanding nutritional profile. The magnesium and potassium content is especially helpful for people with diabetes. It’s also quick to cook!

Ingredients

1½ cups (375 ml) cooked quinoa
1 cup (250

Vegan
Gluten-free

Method

Put the quinoa, broccoli, peas, bell pepper, optional cucumber, and parsley in a medium bowl and stir to combine. Add the lime juice, tamari, and pepper and toss gently with a fork until evenly distributed. Sprinkle with the pumpkin seeds just before serving. Serve warm or cold.