Warm Quinoa and Broccoli Salad with Carrot-Ginger Dressing

Warm Quinoa and Broccoli Salad with Carrot-Ginger Dressing (Adapted from Good Housekeeping)

1 1/2 cups dry quinoa, well rinsed and drained
2 cups chicken broth
1 1/4 cups water, plus 3 tablespoons
3/4 teaspoon salt, divided
10 ounces broccoli florets
2/3 cup chopped carrot
2 1/2 tablespoons minced fresh ginger
3 tablespoons canola oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons toasted sesame oil

In a medium saucepan, add quinoa, broth, 2 1/4 cups water and 1/2 teaspoon salt - bring to a boil, reduce heat, cover and simmer until water is absorbed, about 15 to 20 minutes. Remove and scoop quinoa into a large bowl.

Meanwhile, steam broccoli until crisp-tender. Drain if needed and add to the quinoa.

In a blender, add carrots, ginger, canola oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt. Process until thoroughly combined, scraping down the sides as needed. Drizzle over quinoa mixture and toss well to combine.

Makes about 4 to 6 servings.

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