Broccoli is always a go-to in my fridge, it can be simply steamed, sauteed or roasted and will go alongside any meal.  I have turned it into a vibrant, light and nutritious salad which fits in perfectly with our warmish days and cooling nights.

Serves 4-6

Ingredients

 

½ cup quinoa, rinsed

1 large head broccoli

2 Tbsp oil

3 spring onions, finely cut

⅓ cup almonds, roasted and roughly chopped

Pinch chilli flakes (optional)

Handful flat leaf parsley, roughly chopped

12 mint leaves

¼ cup olive oil

1-2  lemons, juice

Salt and cracked pepper

 

Method

Bring a medium sized pot with enough water to generously cover the quinoa.  Bring to the boil and add the quinoa. Stir occasionally and cook until the quinoa just starts to sprout (15 minutes). Remove from the heat, drain and spread out on a tray to cool and dry out.

Roughly chopped the broccoli into smallish pieces along with the stalks and place into a food processor, you may need to do this in 2 batches.  Pulse the broccoli until you have small crumb like pieces. Continue until all the broccoli is done.

In a fry pan heat 2 tablespoons of oil and gently fry the broccoli until just golden. Remove and add to a large mixing bowl.

Add the cooled quinoa, almonds, spring onions, chilli and herbs.  Mix to combine.

In a small bowl mix together the oil, juice of 1 lemon and season lightly with salt and pepper.

Pour over the salad and taste once again.  Adjust the seasoning and add a little more lemon juice if needed.

Enjoy!