Quinoa Broccoli Salad (Anti-Inflammatory)

Quinoa Broccoli Salad

Serves 2

1 cup dry quinoa (pre-rinsed)
2 cups broccoli, chopped
2 tbsp coconut oil
1 bell pepper, chopped
1 medium onion, diced
½ tbsp turmeric
1 dash black pepper
Salt to taste

In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa and simmer until the water is absorbed (about 15-20 minutes).

Melt coconut oil in a skillet. Add diced onions, turmeric, pepper and salt, and lightly sauté for a few minutes.

Add broccoli and lightly sauté for 5-6 minutes, until it becomes softened.

Add the cooked quinoa and stir everything together.

Serve & enjoy!

Note:  Add some cayenne pepper or curry spice for an extra spicy kick.

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