I’m fortunate to work from home most days. But it’s a trade-off, to be honest. I’m grateful that my mornings don’t start with a mad rush to get out the door and on the road. I can honestly say that I do not now and will never be sentimental for Atlanta area rush hour traffic.
If there’s one thing I miss about the office, it’s lunch with my colleagues, or even on my own in a place other than my home. I live in a food desert, with most restaurants more than a 15 minute drive from my home. There’s no point in getting food delivered. Even if there was food worth ordering in, the quality is deteriorating by the time the deliverer makes it to my door, and the cost just isn’t worth it.
And this is why I make my lunch most days. I’m usually busy in the mornings, so I find a big bowl of something in the fridge helps make lunch more enjoyable. This broccoli salad is one of my favorites to make ahead and eat on for a few days.
It’s inspired by a Sohla El-Waylly recipe from New York Times Cooking, my go-to cooking app.
Broccoli-Quinoa Salad checks a lot of boxes for what I consider a good green salad:
-Sturdy greens (in this case, broccoli)
-Cheese (Cheddar chunks)
-Fruit (Dried cranberries and Granny Smith apple)
-Grain or protein (Quinoa)
A bowl of this salad keeps for about three days in my refrigerator. It’s made in just one bowl. You start by making a simple vinaigrette.
Broccoli-Quinoa Salad Recipe
Inspired by New York Times Cooking recipe for Broccoli Quinoa Spoon Salad
I like to make this salad ahead. To keep the cheese from getting soggy, I add it just before serving.
1 cup quinoa, rinsed and cooked according to package directions
3 tablespoons extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons agave or honey
2 tablespoons apple cider vinegar
Freshly ground black pepper
1 large bunch broccoli (about 1½ pounds)
1 medium tart and crisp apple like Granny Smith, peeled, cored and diced
4 ounces sharp Cheddar cheese, cubed
½ cup sliced almonds
½ cup dried cranberries
1. In a large bowl, grate the zest of the lemon, then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper.
2. Cut the florets off the broccoli. Peel the stem of the broccoli and cut into a fine dice. Finely chop the broccoli florets and add to the dressing in the bowl. Add diced apple and cheese chunks and toss to combine.
3. Add the cooked quinoa, almonds and cranberries and toss again. Taste and add lemon juice, salt and pepper, as needed. Store in the refrigerator for up to 3 days.