Name: Quinoa, Broccoli, and Feta Salad
Yield: 4 to 6 Servings
Ingredients: 1 1/2 cups red or white quinoa, rinsed, drained; 1 pound broccoli, trimmed, cut into small florets; 9 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 3 tablespoons fresh lemon juice; 2 tablespoons unseasoned rice vinegar; 1/4 cup thinly sliced shallot; 1/2 cup coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped fresh cilantro; 1/2 cup coarsely chopped fresh mint; 4 ounces feta, cut into 1/4-inch cubes; 4 tablespoons pine nuts, toasted, divided

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