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Tri-Color Quinoa and Broccoli

Prep Time10 mins
Cook Time20 mins
Servings: 4
Author: Linda Arceo, Giggles, Gobbles and Gulps


  • 3 cups blanched broccoli florets
  • 2 cups cooked tri-color quinoa
  • 2 TBS olive oil
  • juice from 1 lemon
  • 2 fresh garlic cloves chopped
  • 2.5 TBS fresh parsley chopped
  • 1/2 tsp salt
  • 1/3 cup finely shredded parmigiano reggiano


  • Blanch broccoli and cook quinoa, set aside.
  • In a small bowl, combine olives oil, fresh lemon juice, finely chopped garlic cloves, chopped parsley and salt and whisk until dressing emulsifies (or temporarily blends and binds). Toss broccoli and tri-color quinoa together and pour dressing over top. Toss lightly to coat and combine. Top mixture with parmigiano reggiano and serve. Can be eaten warm or cold.