1 cup dry quinoa (any color)
1 1/2 cups water or broth
1 cup sliced or slivered almonds
1 1/2 pounds broccoli
3 TBSP olive oil
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
Rinse the quinoa in a colander to remove the bitterness. Add the rinsed quinoa and the water or broth to a small saucepan and heat to boiling. Cover and reduce the heat to the lowest setting. Allow to cook for 10 minutes, then shut off the heat and set aside.
While the quinoa is cooking, wash the broccoli and cut into small chunks (include the stems too!). Put the broccoli pieces into a blender or food processor in batches until finely chopped. Add the chopped broccoli into a large bowl as you finish.
When the quinoa finishes cooking, add it to the bowl with the chopped broccoli. Add the olive oil and the 2 tablespoons of BUTTERY AUTUMN MIX and stir well. Set aside while you make the almonds.
In a small pan or skillet, add the almonds and heat on low. Toast until golden brown (approximately 5 minutes), while stirring occasionally. Then pour the toasted almonds into the bowl with the rest of the salad. Stir to mix everything and allow to cool in the fridge 2 hours or overnight. Serve cold.