Lemon Broccoli Quinoa Salad with Greek Yogurt Dressing (4 servings)
1 tbsp. Olive oil
2 large heads, chopped Broccoli
1 cup, dry Quinoa
½ cup 0% MF plain Greek yogurt
3 tbsp. Skim milk
1 tbsp., freshly grated Lemon zest
3 tbsp. Lemon juice
½ cup, chopped Parsley
¼ cup, chopped Cashews


  1. Preheat oven to 42F
  2. Toss chopped broccoli and olive and place on lined baking sheet. Cook for approximately 15 minutes
  3. In a large pot, bring 1-cup quinoa and 2 cups of water to a boil. Reduce heat and simmer for approximately 15 minutes
  4. Allow quinoa and broccoli to cool and transfer to a large bowl
  5. In a medium bowl, whisk Greek yogurt, skim milk, lemon zest and lemon juice
  6. In the large bowl, toss to combine, quinoa, broccoli, yogurt dressing, parsley and cashews