Quinoa adds a modern twist on this updated classic salad. The traditional Midwest recipe is usually made with bacon and mayonnaise, but this healthy, vegan, oil-free, gluten-free recipe uses smoked paprika, sweet raisins, toasted sunflower seeds, crisp apple, and tangy mustard. This is natural delicious flavor, great with some Sweet Corn Succotash and Ultimate Portabella Burgers for a delicious summer barbecue.
To toast and cook the quinoa: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 7 minutes. When the quinoa starts to pop and turn golden, add the smoked paprika and cook another minute.
Add water, shallot, and salt. Cover, reduce heat to a simmer. Simmer about 10 minutes, until the quinoa is done
When the quinoa is done, remove lid, fluff, and let cool.
To make the Broccoli Quinoa Sunflower Crunch Salad: In a medium bowl, combine the apple, mustard, and cider vinegar. Stir well to coat the apple completely. This will help prevent the apple from oxidizing and turning brown.
Add the cooked quinoa, broccoli florets, raisins, sunflower seeds, and black pepper. Stir well. Taste to adjust seasoning.