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