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- 1 cup dry quinoa
- 1 lb broccoli, trimmed and cut into bite-sized florets
- 3 cloves garlic, crushed
- 4 tbsp red wine vinegar
- ½ small red onion, finely diced
- 1 cup pomegranate seeds
- ¼ tsp cayenne pepper
- ½ cup + 1 tbsp olive oil
- ¾ tsp salt
- ½ tsp ground black pepper
- ¾ cups pepitas
To cook quinoa:
Rinse quinoa in a fine mesh strainer under cool water for about 2 minutes. Combine quinoa, 2 cups water, and ½ teaspoon salt in a saucepan over medium-high heat. Bring to a rolling boil. Reduce heat to low and cook, covered, for about 15 minutes. Remove pot from heat and let stand, covered, for an additional 5 minutes. Set aside and allow to cool.
Steam broccoli florets until tender, set aside.
In a small bowl whisk together garlic, vinegar, cayenne, ½ cup olive oil, salt and pepper. Set aside.
Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the pepitas and fry, stirring frequently, until golden brown, about 2 to 3 minutes. Transfer pepitas to a paper towel lined plate and season with salt.
Toss together broccoli, quinoa, pomegranate seeds, and pepitas in a large serving bowl with the oil and vinegar mixture. Season with more salt and pepper, to taste.Recipes Home
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