1 pkg (12 oz) Simply Surimi, Stick Style
3/4 cup quinoa, rinsed
1/2 tsp salt, divided
6 cups broccoli florets (about 2 lb)
1 small red onion, chopped
1/4 cup olive oil
Creamy Yogurt Dressing
2/3 cup plain yogurt
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 tsp honey
1 small clove garlic, minced
1/4 tsp salt
Preheat oven to 425°F. In saucepan, bring quinoa, 1/4 tsp salt and 1 1/2 cups water to boil over high heat. Reduce heat; cover and simmer for about 15 minutes or until no liquid remains and quinoa is tender. Let cool. Meanwhile, toss together broccoli, red onion, olive oil and remaining salt; transfer to parchment paper–lined rimmed baking sheet. Bake in oven, stirring once, for 15 to 18 minutes or until lightly charred and tender.
Creamy Yogurt Dressing: In large bowl, whisk together yogurt, olive oil, lemon juice, honey, garlic and salt.
Toss broccoli mixture and quinoa with dressing. Pull Simply Surimi apart into bite-size pieces and gently fold into salad.
Add crumbled feta or goat’s milk cheese to salad if desired.
For an added kick, add a pinch or two of cayenne pepper to dressing.