Dinner this evening was a yummy salad I made from produce bought the other day at the farmer’s market and goodies on hand. Researching recipes for a broccoli salad on the internet, creamy broccoli and bacon salads just didn’t cut it. First I am vegetarian and second I wanted something healthy that didn’t camouflage the broccoli but instead brought out its flavor. Lemon always brightens up the flavors and is my favorite addition to any dish so I developed the salad around lemon and broccoli. For sweetness and color I added blueberries. While they are in season I’ve bought them by the quart and freeze at least half for smoothies when the season is over.

I find cooking by color is similar to cooking by taste. It works on a similar principle, colors that go well together often taste good together. This may not always be the case but in this salad it works. Besides the green broccoli and deep blue blueberries I added a red or should I say purple onion and yellow preserved lemons. Dress it with a lemony vinaigrette and presto you have a salad for dinner in about 30 minutes start to finish.

Lemony Broccoli, Blueberry Quinoa Salad
Serves 2 with leftovers
Recipe type: Salad
  • Salad
  • 2 medium size Broccoli Heads
  • ¾ cup Blueberries
  • 2 tbsp Red Onion
  • 3 tbsp Preserved Lemon
  • ¼ cup Quinoa
  • ½ cup Water
  • -
  • Dressing
  • 1½ tbsp Lemon juice
  • 2 tbsp Rice Vinegar
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Dijon Mustard
  1. Rinse quinoa and put in a sauce pan with water. Bring to a boil, cover and simmer for 15 minutes until water is absorbed. Let sit covered until you mix it with other ingredients.
  2. Prepare broccoli by washing and cutting florets from stem. Remove tough skin from stem and cut into bit size pieces. Place broccoli in a steaming basket in sauce pan filled with about an inch of water. Cover, bring to boil, reduce heat to medium and cook for about 8 minutes until broccoli is bright green and tender.
  3. While the quinoa and broccoli cook rinse blueberries and add to a large mixing bowl. Slice onion and preserved lemon and add to same bowl.
  4. Make dressing by adding the lemon juice, rice vinegar and mustard to a small jar and whisk together add olive oil put the lid on the jar and shake to combine the ingredients.
  5. When the broccoli is tender remove immediately. Let cool, then chop into bite size pieces. Add broccoli and quinoa to blueberries mixture. Toss.
  6. Place desired portion in a bowl and then dress with dressing and toss again. This way leftovers can be stored without dressing which discolored the broccoli. Dress leftovers when ready to consume them.

finished salad