QUINOA KALE, TOMATO + BROCCOLI SALAD

1. Prepare the broccoli: Steam or roast the broccoli until tender. The recipe suggests roasting for enhanced flavor.
2. Cook the quinoa: Combine 1 cup of quinoa with 1.75 cups of liquid (such as bone broth) in a pot and cook according to package directions.
3. Prepare additional salad components: While the quinoa is cooking, chop the red and yellow peppers, tomatoes, and kale.
4. Assemble the salad: Once the quinoa is cooked, combine it in a large bowl with the prepared broccoli, chopped red and yellow peppers, tomatoes, kale, and crumbled feta.
5. Prepare the vinaigrette: In a separate small bowl, whisk together 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 1-2 crushed garlic cloves, 1/2 teaspoon of dijon mustard, sea salt, oregano (about 1/2 tsp), fresh black pepper, and sumac (about 1/2 tsp).
6. Serve: Drizzle the whisked vinaigrette over the salad just before serving.