You will need:
Salad 3/4 cup uncooked quinoa, any color
3 large handfuls raw spinach, chopped
1 large broccoli head
1 small tomato
1/4 cup sweet Vidalia onion, chopped (optional)
sea salt and fresh ground pepper
chopped basil leaves (optional)
1/4 cup extra virgin olive oil
juice of 1 lime
1 tbsp hemp oil
1 1/2 tbsp apple cider vinegar
1-2 tsp each of fresh: parsley, basil, marjoram, taragon, and/or cilantro.
sea salt/fresh ground pepper
1. Bring water to a boil, cook quinoa as directed on package. Let completely cool. (This can be done a day ahead and stored in a sealed container in the refrigerator.)
2. Cook onion (if using) in coconut oil and sea salt over medium heat for about 3 minutes, tossing every 45 seconds or so. Add broccoli, sea salt, and fresh ground pepper and sautee for an additional 2 minutes, tossing every 20 seconds. Remove from heat.
3. Add spinach to cooled quinoa and toss. Add broccoli mixture while it is still warm (to coax flavors out of the fresh herbs). Then add the rough-chopped basil leaves if desired, and chopped tomato. Pour on dressing and toss until dressing is evenly distributed. Enjoy!