1 cup dry quinoa, washed2 cups broccoli florets 1/4 cup olive oil, divided 1/2 cup chopped roasted hazelnuts 1/4 cup dried cranberries Salt and freshly ground pepper, to taste
Preheat your oven to 375°F. Lay the broccoli florets out on a baking tray and drizzle with 3 tablespoons of olive oil. Roast for 45 minutes until the broccoli begins to brown. While the broccoli is roasting, combine the quinoa with 2 cups of water in a pot and bring it to a boil. Add a lid and turn off the heat and wait for the quinoa to cook. In a large bowl, toss together the cooked quinoa, roasted broccoli, remaining olive oil, hazelnuts and dried cranberries, salt and pepper. Add extra seasoning as desired. Serve hot or cold.