Power Broccoli Salad

• 2 heads broccoli, trimmed and chopped into bite-size pieces

• 1 sweet pepper, chopped

• 1 C cranberries

• 1 C toasted sliced almonds

• 1 C quinoa, cooked

• 4 green onions, chopped (optional)

• 4 oz crumbled feta cheese

• 1 t salt

• ½ t pepper

• ¾ C quality olive oil

• ¼ C lemon juice

Preheat oven to 375 degrees. Spray a large sheet pan with olive oil. Spread the chopped broccoli onto it and spray the pieces. On another sheet pan, spread the almond slices. Bake both for 8-10 minutes (ovens vary) until slightly roasted/toasted. Remove to cool immediately. Transfer to the serving container once cooled.

While the baking is underway, boil a saucepan of salted water (large enough to hold the cup of quinoa). Cook the quinoa for 10 minutes. Strain all liquid and spread out on a sheet pan, then cover with a paper towel to absorb the steam. Once cooled, add to the serving container.

Combine all remaining ingredients except the oil and juice into the serving container. Toss the oil and juice together and chill.

After all ingredients are chilled, toss with the dressing and serve.