Spicy Quinoa Salad With Broccoli, Cilantro and Lime

• 2 1/2 cups cooked quinoa
• 1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
• 1/2 cup chopped cilantro
• 1 to 2 tablespoons toasted pumpkin seeds (to taste)
• 1 1/2 to 2 teaspoons minced serrano or jalapeno chili (to taste)
• 1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
• 1 ounce crumbled feta cheese (1/4 cup)
• Freshly ground pepper
• 3 tablespoons fresh lime juice
• Salt to taste
• 1 garlic clove, minced or pureed
• 6 tablespoons extra-virgin olive oil
• 2 hard-boiled eggs
• 1 avocado, sliced

1. In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper.
2. Toss together.
3. In a small bowl or measuring cup whisk together lime juice, salt, and garlic.
4. Add olive oil and whisk until amalgamated.
5. Add to salad and toss together well.
6. Taste and adjust seasoning.
7. Put hard-boiled eggs through a sieve and sprinkle over salad.
8. Season if desired with salt and pepper.
9. Garnish each serving with a few slices of avocado.

quinoa, steamed broccoli, cilantro, pumpkin seeds, serrano, red lentils, feta cheese, freshly ground pepper, lime juice, salt, garlic, extravirgin olive oil, eggs, avocado

Taken from cooking.nytimes.com/recipes/1016598 (may not work)