Nutritious and Delicious: Walnut and Broccoli Salad

I found this recipe in the Vancouver Sun a while back (thanks Mia Stainsby!) and absolutely loved it the first time I tried it. To be honest, I’m not the biggest health-freak, so this isn’t a meal I would normally whip up, but it is actually so delicious, nutritious, and easy, that I can’t help myself. The buckwheat and quinoa make for a great source of protein while the broccoli and cranberries add some colour and fruit/vegetable servings. This isn’t a side dish, it’s a full meal!
Walnut and Broccoli Salad

Photo: Jill Slattery

Photo: Jill Slattery

Ingredients:

  • 1 1/3 cups water
  • 1/3 cup buckwheat groats
  • 1/3 cup quinoa seeds
  • 1/2 walnuts
  • 3 cups broccoli pieces
  • 1/3 cup dried sweetened cranberries
  • 1/3 cup finely diced red onion (I hate onions so I left these out)
  • 1/4 cup liquid honey or pure maple syrup
  • 1/4 cup red wine vinegar
  • 2 tbsp olive or walnut oil
  • 1/2 tsp minced garlic
  • pinch of salt

 
Directions:
Place buckwheat, quinoa, and water in a small saucepan and bring to a boil. Once boiling, turn to simmer and let sit for 15 minutes until fluffy. Remove from the heat, stir, and let sit in a large bowl to cool completely.
While the quinoa/buckwheat is cooling, toast walnuts in a small pan on medium heat until you can smell them toasting. Remove them from the heat, let cool, and coarsely chop.
Once grains are completely cooled, mix them with broccoli, walnuts, cranberries, and red onion (if desired) in a large bowl. Stir together the honey, vinegar, oil, garlic, and salt until mixed. Combine liquid mixture with grains and vegetables and serve! Serves 4.
This is a great dish to make a big batch of and refrigerate for next week’s meals. You’ll find me toting containers of this around campus for the next few days, that’s for sure.
(Recipe adapted from Mia Stainsby and The Vancouver Sun)