Warm Quinoa and Broccolini Salad
This fresh and flavorful gluten-free salad with a spicy kick makes a filling lunch entrée or a side dish for grilled meat.
1 cup quinoa
1 bunch broccolini, chopped
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp chili flakes
2 pkg Fiorucci Sliced Prosciutto, torn
1 cup cherry tomatoes, halved
1/3 cup extra-virgin olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
Pinch each salt and pepper
2 tbsp minced shallot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cook quinoa according to package directions. Let cool slightly.
Meanwhile, in large pot of boiling salted water, cook broccolini for about 2 minutes or until tender-crisp and bright green. Drain and plunge into bowl of ice water; drain again and pat dry.
Heat olive oil in large nonstick skillet set over medium heat; cook onion, garlic and chili flakes for 2 to 3 minutes or until beginning to soften. Add broccolini; cook for about 5 minutes or until tender.
Vinaigrette: Whisk together olive oil, vinegar, mustard, salt and pepper until combined. Stir in shallot.
Toss cooked quinoa, broccolini mixture, prosciutto and tomatoes with vinaigrette.
Tip: If you like, substitute small broccoli florets for the broccolini.