This is a simple recipe for a delicious, refreshing and flavoursome salad.
If you’re wondering why my meals seem to be broccoli-centric at the moment, it’s because I inherited loads of broccoli that was going to get thrown out (I can’t stand waste) and I’m really glad I did as I’m getting really into it!
This salad’s got a beautiful colour and tastes amazing. It’s my favourite dish at the moment, I absolutely love it! It’s quite a summery salad but it’s so good I want to eat it for every meal.
The base of the dish is quinoa and broccoli. The rocket paired with the fresh mint adds a peppery kick that is both refreshing and tasty. The pinenuts bring a butteriness to the nutty quinoa while the juicy pomegranate seeds compliment the tangy lemon dressing.
As I’m on a broccoli theme, I thought I should talk a little bit about it (and how great it is):
Broccoli belongs to the cruciferous veggie family which includes cauliflower, brussels sprouts, kale, turnips, cabbage, rocket, broccolini (aka tenderstem) and watercress. In fact, broccoli started out as wild cabbage and only through centuries of careful agricultural practice did it become the type we are accustomed to today.
According to wiki, in 2014 the biggest producers of broccoli where China and India. Together, they accounted for 74% of the total global production. Secondary producers were the USA (nearly all of which, circa 90%, was grown in California), Spain, Mexico and Italy.
Broccoli is often called a superfood as it has loads of nutrients for very few calories. It contains folate, calcium, vitamins A, C, and E, potassium and vitamin K (which has been said to improve bone health by increasing calcium absorption).
Broccoli is a good source of natural fibre which helps maintain a healthy digestive tract – we all know how important this is!
Broccoli has been associated with a loads of health benefits including a lower risk of cancer due to its anti-inflammatory and detoxifying components. Studies have shown that in order to benefit from broccoli’s anti cancer properties we only need to consume 2 cups twice a week. If that’s not enough to tempt you, one portion of this salad contains 40% of your dietary fibre, 231% of your vitamin C and it’s low calorie so can be followed by my delicious Tasty Teff Chocolate Cake completely guilt free! What better reason to tuck into my delicious broccoli recipes right away!?!
Enjoy!
Broccoli Salad with Mint & Lemon Dressing
Ingredients
- 120 g quinoa 340ml water
- 1 broccoli head
- Circa 200g green beans topped and tailed
- 1 heaped tbsp pinenuts
- A couple handfuls washed rocket as much as you like really
- 1 handful fresh mint
- Pomegranate seeds I used circa 1.5 tbsps
- Dressing
- 2 tbsp lemon
- 2 tbsp extra virgin olive oil evoo
- Ground black pepper
Instructions
- Cook the quinoa on a low heat, stirring occasionally until all the water is absorbed
- Wash and cut the broccoli into small florets then steam. You want it to loose the raw edge but still be crispy (circa 4 minutes)
- Wash and steam your beans, again, you want them cooked but still crispy
- Wash and chop your mint
- To make the dressing put all the dressing ingredients together in a screw top jar, put the lid on, and shake
- Once the quinoa has cooked, and cooled, add the broccoli and beans and mix
- I then like to let mine cool in the fridge for a couple of hours before dividing onto 4 bowls, mixing in the rocketed and mint, topping with the pinenuts and pomegranate and covering with the dressing
- Enjoy!
Stunning as always – so helpful and so delicious – thank you x
Thank you and you’re welcome – I’m glad you like it!