Best Broccoli Quinoa And Purslane Salad Recipes

BROCCOLI, QUINOA AND PURSLANE SALAD

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.

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.

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

Steps:

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

QUINOA, SQUASH & BROCCOLI SALAD

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.

CHEESY BROCCOLI QUINOA

Steps:

• Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
• Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.