Crunchy and fresh, broccoli and walnuts are a delectable combination for a salad —and for your health!
Broccoli will nourish and detox, while walnuts are full of healthy fiber, protein and good-for-you fats. And leftovers for lunch!
This makes a great salad for the next day too.
- 1 1⁄3 cups (325 mL) water
- 1⁄3 cup (75 mL) buckwheat groats
- 1⁄3 cup (75 mL) quinoa seeds
- 1⁄2 cup (125 mL) walnuts
- 3 cups (750 mL) broccoli pieces (broccoli florets and peeled diced stalk)
- 1⁄3 cup (75 mL) dried sweetened cranberries
- 1⁄3 cup (75 mL) finely diced red onion
- 1⁄4 cup (60 mL) liquid honey or pure maple syrup
- 1⁄4 cup (60 mL) red wine vinegar
- 2 Tbsp (30 mL) olive or walnut oil
- 1⁄2 tsp (2 mL) minced garlic
- Pinch of salt (optional)
Combine the water, buckwheat and quinoa in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Remove from the heat, fluff with a fork and cool completely. Heat a sauté pan on medium heat and place the walnuts in the pan. Stir frequently until the walnuts are fragrant and toasted. Remove from the heat, cool slightly and coarsely chop. Set aside.
Place completely cooled grains, broccoli, walnuts, cranberries and red onion in a large bowl.
Whisk together the honey, vinegar, oil, garlic and salt (if using). Toss with the vegetable mixture and serve.
Per Serving: energy 360 calories; Protein 8 g; carbohydrates 47 g; Dietary fiber 6 g; fat 18 g; Sugar 21 g, cholesterol 0 mg; Sodium 20 mg.
Prefer cooked broccoli? Blanch the broccoli in boiling water for 2 minutes. Drain on a clean dish towel and cool completely before adding to the salad.
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