Broccoli Quinoa Salad Food
QUINOA, SQUASH & BROCCOLI SALAD
Combine this healthy grain with vegetarian ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work together a treat
Provided by Sara Buenfeld
Categories Lunch
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
- Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 475 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
BROCCOLI, QUINOA AND PURSLANE SALAD
Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
- Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
- Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
- Line plates or a platter with the arugula, top with the salad, and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram
QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE
Steps:
- Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g
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