Charred Broccoli and Quinoa Salad with a Honey-Lime Dressing

Serves 4 as a side dish

Nutrition per serving:

Calories: 238; fat: 11g (saturated: 1g), carbohydrates: 30g, protein: 7g, fiber: 6 g, sugar: 14g

• ¾ cup prewashed quinoa

• 1¼ cup water

• Kosher Salt and freshly ground black pepper 

• 1¼ pounds broccoli

• 3 tablespoons extra-virgin olive oil, divided  

• Zest of 1 lime, and 3 tablespoons lime juice

• 1 tablespoon honey 

• ¼ cup golden raisins 

• ½-1 Fresno chili, seeded and chopped 

• ¼ cup chopped mint or cilantro

Cook the quinoa in a medium saucepan over medium-high heat, stirring frequently, until fragrant and makes a popping sound, about 4-6 minutes. Add water and ¼ teaspoon salt and bring to a simmer. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed 18-22 minutes. 

Trim woody ends from broccoli stalks, then cut heads away from the stems about ½ inch from where the stem meets the crown. Peel the stems. Cut the stems in half lengthwise. Cut broccoli heads in half, slicing vertically through the crown and the stem. Create two lobes (don’t separate the florets).

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil to the pan. Place broccoli in a skillet cut sides down. Season all over with ½ teaspoon salt and ½ teaspoon pepper. Cook undisturbed for about 5 minutes or until the undersides are well brown but broccoli is still crunchy. Turn the pieces over to cook on the second for 1-2 minutes, just to lightly brown. Transfer broccoli to a cutting board. When cool enough to handle, cut broccoli heads and stems into ¼ -½ inch pieces. 

Meanwhile, whisk lime zest, lime juice, honey, chiles, ½ teaspoon salt, and ¼  teaspoon pepper together in a large bowl. Add the raisins and chilies and let them stand in the lime mixture until ready to serve.  

When ready to serve, whisk in remaining 2 tablespoons olive oil. Toss in the chopped broccoli, quinoa, and mint and toss to combine. Season with salt and pepper to taste.