Easy Going Quinoa Salad
1 cup quinoa, rinsed
1 cup water
1 teaspoon salt
3/4 cup silvered almonds
1/2 cup dried cranberries
2 crowns broccoli, chopped
1/4 cup apple cider vinegar
1/4 cup olive oil
1 heaping teaspoon Dijon mustard
1 teaspoon honey
1/2 cup feta, crumbled
salt and pepper to taste
1) Bring water to a boil in a small saucepan. Add quinoa and salt. Bring down to simmer and cover. Cook for 15 minutes or until all water is absorbed, and the quinoa has fluffed-up and started to uncurl.
2) Heat a dry frying pan on high-heat. Add the almonds. Toast them for several minutes until brown and fragrant (DO NOT walk away during this time -- toasted can turn to burnt very quickly -- but just keep tossing them and they'll toast beautifully).
3) Add the almonds and cranberries to a large bowl.
4) In the same frying pan, cover the bottom with water. Add the chopped broccoli florets and cover, steaming them for just a few minutes until they are bright green. By this time your quinoa should be cooked. Drain the broccoli and add it and the quinoa to the bowl with the nuts and berries.
So easy, you'll have time to take a nap.