Quinoa Salad with Broccoli, Nuts, and Pomegranate

Directions

Ingredients :

2 cups water

1 cup quinoa

1 cube vegetable bouillon

2 cups broccoli florets

½ cup finely diced red onion

½ cup finely chopped Brazil nuts

1 large pomegranate

seeded

2 tablespoons olive oil

or to taste

1 tablespoon balsamic vinegar

or to taste

1 teaspoon honey

or to taste

salt and ground black pepper to taste

Methods :

Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.

Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.

Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.