Quinoccoli Yogurt Salad
-2/3C uncooked quinoa
-1 1/3C water
-1 head broccoli
-1/4C dried cranberries
-1/2C sunflower seeds
-1C plain greek yogurt
-1T balsamic vinegar
1. In a medium sized sauce pan, bring water and quinoa to a boil. Then, reduce heat to low and let simmer for approx. 12-15 minutes or until all the water is absorbed.
2. Transfer your cooked quinoa into a large bowl and refrigerate for at least 2 hours.
3. Next, chop your broccoli into bit sized pieces and mix with the chilled, cooked quinoa. Then toss in the rest of your dry ingredients (cranberries and sunflower seeds).
4. Finally, create the yogurt sauce by mixing together greek yogurt, honey, and balsamic vinegar. Then toss your quinoa/broccoli mixture in the sauce. Serve at room temperature or cold.
So, I am not sold that the wheat-berry salad I had was yogurt based. Hmph. It definitely could have been, but I was missing something in mine. Maybe….olive oil? Nonetheless, my version was still delicious and not to mention healthy too!
What would life be without tupperware? Seriously though….It definitely made a go as part of my lunch today. Mmmm mmm good.