Ingredients

• 2 1/2 cups cooked quinoa

• 1 1/2 cups steamed broccoli florets, steamed for 4 to 5 minutes then separated into smaller florets

• 1/2 cup chopped cilantro

• 1 to 2 tablespoons toasted pumpkin seeds

• 1 ounce crumbled feta cheese (1/4 cup)

• Freshly ground pepper

• 3 tablespoons fresh lime juice

• Salt to taste

• 1 garlic clove, minced

• 6 tablespoons extra-virgin olive oil

Instructions

1. In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, , feta and freshly ground pepper. Toss together.

2. In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.