Broccoli Quinoa And Purslane Salad Recipes
BROCCOLI, QUINOA AND PURSLANE SALAD
Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
- Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
- Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
- Line plates or a platter with the arugula, top with the salad, and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram
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