Quinoa, Broccoli and Tomato Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Broccoli1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Pumpkin1/2 cup (80 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two servings of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   At the same time, boil water with a bit of salt in a pot. In the meantime, peel the pumpkin, remove the flesh and seeds, and dice.

4. 4

   Step 4

   Once boiling, add the winter squash and cook for 10 minutes.

5. 5

   Step 5

   Then, add the broccoli previously cut and boil for 3 more minutes. Remove and drain all.

6. 6

   Step 6

   While the quinoa and broccoli get cooked, wash the vegetables and cut the tomato with the carrot into small pieces.

7. 7

   Step 7

   For the dressing, mix the vinegar or lemon juice with the olive oil and salt and pepper.

8. 8

   Step 8

   Put the quinoa, broccoli, tomato and pumpkin in a bowl. Mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Broccoli and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.