1 cup uncooked quinoa
2 cups broth (preferably homemade bone broth)
Sea salt, to taste
Roughly 2 cups roasted broccoli, chopped
About 1/3 cup roasted almonds, chopped
About 1/3 cup dates, chopped
Dressing:
Juice of 1/2 lemon
3 tablespoons raw honey
2 tablespoons Dijon mustard
2 tablespoons olive or avocado oil
1 garlic clove, minced
Salt, to taste
1. Cook the quinoa with the broth and salt, to taste, according to the directions on the package.
2. Roast the broccoli in the oven with a bit of avocado oil and salt, to taste, at 450˚ (F) until it is crispy.
3. Whisk the dressing ingredients together until the mixture is smooth.
4. Combine the cooked quinoa with the broccoli, almonds, and dates. Then, pour the dressing over the salad.
5. Serve warm or cold.
Roasted sweet potatoes are also a great addition to this dish!