ROAST THE BROCCOLI

Cup of Yum
1. Preheat the oven to 400°F. Chop and break off broccoli into small florets and add to a baking sheet.
2. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and spread out, spaced, so each little piece has some room to get crispy on the edges.
3. Roast 15 to 20 minutes or until the edges are browned.
4. For a speedy salad, cook the quinoa and make the dressing while the broccoli roasts.

COOK THE QUINOA

1. Rinse and drain quinoa using a mesh strainer/sieve.
2. Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
3. Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
4. Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl

MAKE THE DRESSING

1. Juice 1 and a half lemons and peel and mince a clove of garlic. Combine in a small bowl or you can shake up the dressing in a lidded mason jar.
2. Add 3 TBSP oil (avocado or olive) along with 1 tsp vinegar, and ¼ tsp each of salt and pepper.
3. Whisk well (or add the lid to a mason jar and shake well) and give it a taste. A little sugar or maple syrups can be added if sweetness is preferred and extras of any of the ingredients (salt, pepper, lemon, etc...) may be added to suit your tastes.

SALAD TIME!

1. Into the large mixing bowl with the cooked quinoa, add roasted broccoli, chopped kale, chopped roasted almonds, dried cranberries, and crumbled feta.
2. Pour the freshly shaken/whisked lemon dressing on top and mix well. Give it a taste and add any additional salt and pepper desired to bring out the flavors. Additional nuts, cranberries, and feta can be added as well. Have fun with it!