Warm Quinoa and Broccolini Salad

Warm Quinoa and Broccolini Salad

This fresh and flavorful gluten-free salad with a spicy kick makes a filling lunch entrée or a side dish for grilled meat.


1 cup quinoa

1 bunch broccolini, chopped

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1/2 tsp chili flakes

2 pkg Fiorucci Sliced Prosciutto, torn

1 cup cherry tomatoes, halved



1/3 cup extra-virgin olive oil

3 tbsp white wine vinegar

1 tsp Dijon mustard

Pinch each salt and pepper

2 tbsp minced shallot


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


Cook quinoa according to package directions. Let cool slightly.


Meanwhile, in large pot of boiling salted water, cook broccolini for about 2 minutes or until tender-crisp and bright green. Drain and plunge into bowl of ice water; drain again and pat dry.


Heat olive oil in large nonstick skillet set over medium heat; cook onion, garlic and chili flakes for 2 to 3 minutes or until beginning to soften. Add broccolini; cook for about 5 minutes or until tender.


Vinaigrette: Whisk together olive oil, vinegar, mustard, salt and pepper until combined. Stir in shallot.


Toss cooked quinoa, broccolini mixture, prosciutto and tomatoes with vinaigrette.


Tip: If you like, substitute small broccoli florets for the broccolini.