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The Tu Salud ¡Si Cuenta! Campaign is led by the UTHealth, School of Public Health and its Community Advisory Board that engages local community-members and policy-makers...
Recipes
Quinoa and Broccoli Salad
Ingredients
- 1 cup Quinoa
- 1 head of broccoli
- 1/2 cup red onion
- 2 cups chopped cabbage
Optional:
- Roasted chickpeas
- Sesame dressing
Equipment
Directions
Prepare the Quinoa:
- Use 2 cups of water for every 1 cup of quinoa.
- Bring the water to a boil, then add the quinoa.
- Reduce the heat, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed.
Cook the Broccoli:
- Steam or lightly boil the broccoli until it’s tender but still crispy. Avoid overcooking to keep the texture firm.
Add Garbanzo Beans (Optional):
- If you'd like to include roasted garbanzo beans, click here to see the recipe for roasting them.
Prepare the Vegetables:
- Thinly slice the red onion and cabbage.
Mix Everything Together:
- In a large bowl, combine the cooked quinoa, broccoli, red onion, and cabbage. Stir until well mixed.
For Extra Flavor:
- If you'd like to add a sesame dressing to enhance the flavor, click here to follow the dressing recipe.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP