MIDDLE EASTERN BROCCOLI AND QUINOA SALAD WITH TAHINI DRESSING
Raise your hand if you are obsessed with Quinoa? So am I… in fact in any recipe that I added rice, I now see if I can substitute it with quinoa. My quinoa of choice? And I’m not being paid to say this but Absolute Organics has the best quinoa on the market. Always turns out fluffy and has a beautiful texture. If you live in Sydney, I buy mine from Costco, in bulk!
Now the past weekend, I went to the Ramsgate Farmers Markets and I picked up some stunning broccoli (did you know that Ringo from The Beatles eats broccoli everyday and says vegetables is what keeps him young?... sorry off the topic) Anyway, and decided I wanted to create a salad combining the broccoli and quinoa. This is what I came up with and it is delicious, filling and smells so good. These are the kind of meals I put together as a dinner side dish and then have leftovers the next day for lunch. In a way it’s cooking enough to be a meal prep meal! So easy, I’m sure you’ll enjoy cooking and eating this MIDDLE EASTERN BROCCOLI AND QUINOA SALAD WITH TAHINI DRESSING. Enjoy x
1 large broccoli head, cut into florets
1 cup uncooked quinoa
2 cups boiling water
1 small red onion, thinly sliced
½ cup flaked almonds
1 small pomegranate, seeds removed
½ cup fresh parsley, finely chopped
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground ginger
sea salt / pepper
olive oil for drizzling
(optional 100g baby spinach tossed through at the end)
1 tbs tahini
2 tbs olive oil
3-4 tbs fresh lemon juice
Preparation: 15 minutes
Cooking: 30 minutes
Preheat oven to 180C fan forced.
Combine the cinnamon, ginger, cumin, sea salt and pepper in a large bowl and toss the broccoli through it. Drizzle some olive oil all over and place on a lined baking tray. Bake in oven for 20 minutes then allow to cool.
Prepared almond flakes on a separate baking tray and place into oven for 5 minutes until just golden and toasted. Remove and allow to cool.
Prepare 2 cups of boiling water. Then place quinoa into a pan with a drizzle of olive oil and some sea salt, over high heat. Stir until oil coats the quinoa, then add the 2 cups of boiling water. Reduce and simmer until all the liquid has been absorbed. Turn off heat and allow to rest.
In a bowl add ingredients for tahini dressing and combine until smooth. If too thick add a little water.
To bring it all together, in a large bowl add the quinoa, broccoli, red onion, almonds, parsley and optional baby spinach. Toss and then drizzle the tahini dressing all over (add more olive oil if needed) and sprinkle pomegranate seeds over the top.