Make-Ahead Broccoli and Quinoa Salad
½ cup dried white or red quinoa
1 head Red Dog Farm broccoli, stalk end trimmed
6 pitted dates (preferably not Medjool), chopped
3 scallions, thinly sliced
4 ounces sharp cheddar, cut into ¼-inch pieces (about 1 cup)
⅓ cup salted, roasted almonds, chopped
1½ teaspoons crushed red pepper flakes
¼ cup olive oil
3 tablespoons (or more) fresh lemon juice
Cook the quinoa according to package directions.
Chop the broccoli: Hold the head of broccoli by the stalk over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
Snap off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove the fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.
Toss in dates, scallions, cheese, almonds, red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
Add oil and lemon juice and toss to combine. Taste and add more salt, if needed.
Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.
Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.