Quinoa Salad with Broccoli, Nuts, and Pomegranate

Ingredients and Weight:

• Quinoa, cooked: 3 cups (450g)
• Broccoli florets: 2 cups (240g)
• Walnuts, chopped: 1/2 cup (60g)
• Almonds, slivered: 1/4 cup (30g)
• Pomegranate seeds: 1/2 cup (60g)
• Goat cheese, crumbled: 1/2 cup (60g) (optional)

For the Vinaigrette: * Olive oil: 1/4 cup (60ml) * Lemon juice: 2 tablespoons (30ml) * Dijon mustard: 1 tablespoon (15ml) * Honey: 1 teaspoon (5ml) * Salt and black pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes (for the quinoa)

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Cook the quinoa according to the package instructions.
2. Steam or boil the broccoli florets until tender-crisp.
3. In a large bowl, combine the cooked quinoa, broccoli, walnuts, almonds, and pomegranate seeds.
4. In a small bowl, whisk together the ingredients for the vinaigrette.
5. Pour the vinaigrette over the salad and toss to coat.
6. Top with crumbled goat cheese (if desired) and serve.

Nutritional Information:

• Calories: 320 per serving
• Carbohydrates: 45g
• Protein: 12g
• Fat: 15g
• Fiber: 7g

Dish Characteristics:

• Colorful and visually appealing
• Crunchy and flavorful
• Rich in protein, fiber, and vitamins
• Suitable for American taste

User Comments:

• "This salad is a perfect blend of flavors and textures. The pomegranate seeds add a touch of sweetness and the nuts provide a satisfying crunch."
• "I love the combination of quinoa and broccoli. It's a healthy and filling dish that's perfect for lunch or dinner."
• "The goat cheese adds a creamy and tangy flavor that takes this salad to the next level."

Special Precautions and Tips:

• If you don't have goat cheese, you can substitute feta cheese or blue cheese.
• For a vegan option, omit the goat cheese and use plant-based milk in the vinaigrette.
• Make the salad ahead of time and store it in the refrigerator for up to 3 days.