QUINOA, FETA & BROCCOLI SALAD

Preheat oven to 400F and line a baking sheet with parchment paper. In a bowl, combine the broccoli florets with extra virgin olive oil, sea salt and pepper.

Place evenly over the baking sheet and roast for ~25 mins or until golden. Bring out and spritz with fresh lemon juice. While the broccoli roasts, I cook the quinoa. Rinse the quinoa first, then let it drain. Warm up 1 Tbsp of olive oil in a pan, then add the quinoa and stir to coat. Add the bone broth or liquid and bring to a boil. Lower the heat, cover the pan with a lid, and allow it to simmer (while stirring) for about 10-15 mins. Let the quinoa cool and fluff up and then transfer to a bowl. Throw all veggies into the same bowl and give them a good toss until mixed well with the quinoa. Add the crumbled feta and lemony vinaigrette the day or moments before serving it.