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Nancy’s Recipes

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Side Dishes

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.
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