Chopped Broccoli Salad with Cottage Cheese and Quinoa

Featured Product: Nancy’s Lowfat Cottage Cheese

Ingredients

Salad

• 1 C. Tri-color Quinoa
• 1 ½ C. Water
• ¼ tsp. Kosher Salt
• 1 C. Finely Chopped Broccoli Florets
• 1 C. Shredded Purple Cabbage
• 1 C. Matchstick Carrots
• 3 Tbsp. Lemon Dill Vinaigrette (see below)
• 16 oz. Nancy’s Organic Lowfat Cottage Cheese
• ½ Bunch Radishes, mandolin sliced

Lemon Dill Vinaigrette

• 2 Tbsp. Olive Oil
• 1 Tbsp. Lemon Juice
• 1 tsp. White Wine or Apple Cider Vinegar
• ½ Clove Garlic, minced
• 2 tsp. Chopped Fresh Dill

Directions

1. In a small saucepan, combine the quinoa, water and salt. Bring the mixture to a low boil and reduce to a simmer. Cover and cook for 10 minutes.
2. Fluff the cooked quinoa with a fork and allow it to cool for 10 minutes.
3. Meanwhile, whisk together the ingredients for the vinaigrette and set aside.
4. Once cooled, transfer the quinoa to a large bowl. Combine with broccoli florets, shredded cabbage and matchstick carrots.
5. Toss the mixture with 3 Tbsp. of the lemon dill vinaigrette and divide the tossed salad into four bowls.
6. Top each serving with ½ C. cottage cheese and sliced radishes.