We eat more broccoli than any other veggie. Raw, steamed, roasted – we love it all of these ways. So I was really excited to get to try new Beneforté Naturally Better Broccoli.
One reason I like serving broccoli is because it’s a healthy, green leafy vegetable. Beneforté broccoli is even more nutritious than other broccoli. It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy. The taste is the same, but it’s much better for you. The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.
Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.
Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use. Or munch right out of the bag.
The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World. Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?). The Disney version had arugula instead of broccoli, but I found that to be a bit bitter. I think the broccoli works better in this salad.
This is a great dish to pack for lunches or to make a day ahead of time. I made it on a Saturday so that we could have it on Sunday after church. Here’s what you’ll need:
Beneforté broccoli is available nationwide at Sam’s Club stores and at select grocery stores. I’ve got 1 Sam’s Club $50 gift cards to give away, thanks to Beneforté. To enter, just leave a comment telling me why you’d like to try Beneforte Naturally Better Broccoli. The winner will be chosen randomly on Friday, December 14 and announced on the Eat at Home facebook page.
Serves: 8-10 servings
- 12 oz pkg quinoa
- 2 lb. boneless chicken tenders
- 1 cup vegetable oil
- ½ cup olive oil
- ⅔ cup white vinegar
- 3 garlic cloves, minced or crushed
- ½ tsp. salt
- 2 Tbs. Dijon mustard
- 1 tsp. oregano
- 1 tsp. basil
- black pepper, to taste
- 1 - 1½ lbs. broccoli, chopped
- 1 red bell pepper, diced
- 5.75 oz can whole black olives, quartered
- Cook the quinoa according to package directions. Cool after cooking.
- Whisk together oils, vinegar, garlic, salt, mustard, oregano, basil and pepper.
- Spoon ¼ cup dressing over chicken and marinate for 20-30 minutes.
- Grill chicken or cook in skillet with oil.
- Combine cooled quinoa, broccoli, red pepper, olives and dressing.
- Serve with grilled chicken.
Compensation, giveaway prize, and product samples were received to share my honest opinion as
a Beneforté Broccoli Ambassador.