Instructions: 1. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa.

Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm.

2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa.

Serve warm or at room temperature.

Makes about 5 cups.

The slightly nutty flavor of quinoa blends perfectly with pungent broccoli rabe, garlic and red pepper flakes in this quick and easy salad. Toasting the grain in a skillet until fragrant enhances its delicate taste.

Prep time: 15 minutes

Cooking Time: 25 to 30 minutes Degree of difficulty: Easy

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