- rice quinoa - 1 cup
- water - 2 Cups
- salt - To taste
- head of broccoli - 1 piece
- olive oil - 2 items. spoons
- red pepper flakes - To taste
- granular mustard - 1 st. a spoon
- lemon, juice - 1 piece
- arugula - 2 Cups
- Feta cheese - 1/4 cup
1. Preheat the oven to 245 degrees. Cover the pan with parchment paper and set aside. Mix rice quinoa, water and a large pinch of salt in a saucepan. Cover and bring to a boil. Reduce the heat and cook for 20-25 minutes, until the swan does not absorb all the water. Remove from heat and set aside. Keep the pan closed. 2. Meanwhile, cook the broccoli. Cut the flowers into small pieces. Cut the stems into thin slices. Stir broccoli with 1 tablespoon of olive oil, a pinch of salt and a large pinch of red pepper flakes. Bake in a preheated oven for 20-25 minutes, until the broccoli is browned. 3. In a large bowl, mix the lemon juice with the granular mustard. Add the remaining olive oil and whip. Add arugula and mix. Add rice quinoa and baked broccoli, pour with dressing and mix. Sprinkle with crumbled Feta cheese and serve immediately.
Servings: 2-4