1med yellow bell pepper *diced into med sized chunks
2cupscherry tomatoes *cut in half
1English cucumber *peeled & cut into lg chunks
2cupsraw walnuts *slightly broken up
Cook quinoa in broth according to package. While quinoa is cooking prepare broccoli. Once quinoa is done, turn off flame, stir in florets and cover with lid again. Let mixture sit in hot pan for about 10 mins to slightly cook broccoli.
In the meantime prepare vinaigrette by whisking oil, lemon juice, garlic and salt together. Add quinoa /broccoli mixture, stir well. Prepare veggies and add all but tomatoes and cucumbers to salad. Add feta and walnuts, stir well.
Once salad has cooled down to room temperature add cut tomatoes and cucumber, stir well. Salad is meant to be eaten at either room temperature or cold.
*Please use as many organic ingredients as possible.*