Total time 20 min
- Olive oil
- Dijon mustard
- Lemon juice
- Garlic clove
Preheat oven to 325F.
Rinse the quinoa well in a fine mesh strainer; In a saucepan bring 2x as much water as quinoa to boil with the quinoa, reduce to low simmer and cover. Cook 15 minutes.
While quinoa cooks, toss broccoli in a little olive oil, and roast in oven 10 minutes at 325F.
Mix quinoa, broccoli, spinach and nuts together.
Mix in the dijon mustard and squeeze lime juice over; season with salt and pepper as needed.