Broccoli & Purple Carrot Bites Salad

servings 2
prep time 40 minutes

Add a little “oomph” to your salad! Our Broccoli & Purple Carrot Bites serve as a tasty and healthy base for this tasty quinoa salad, offering a crispy crunch and robust flavour. This meal packs a powerful nutritious punch with plenty of fibre and protein while keeping the saturated fat low.

ingredients

6-8 Broccoli & Purple Carrot Bites
75g fresh beetroot
60g red quinoa
40 ml olive oil
40 ml red wine vinegar
1 tsp honey or maple syrup
2 bunches of endive leaves
Small clove of garlic
Pinch of salt and pepper
Handful of coriander
2 tbs of coconut yoghurt
Juice of half a lemon
Pinch of pepper

method (tick as you go)

1

Steam the beetroot, until just tender, 7 to 10 minutes. Set aside.

2

Add quinoa and 160ml water to a saucepan; cook over high heat until starts to boil. Reduce the heat to medium-low, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

3

While the quinoa is cooking, whisk olive oil, red wine vinegar, honey or maple syrup, garlic, salt and black pepper together in a large bowl.

4

Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing.

5

Cover and refrigerate quinoa until cool.

6

In the meantime, preheat the oven to 200°C. Place the Broccoli & Purple Carrot Bites on a baking tray and cook for 12-15 minutes.

7

Add remaining dressing to cooled quinoa.

8

Mix the coconut yoghurt, lemon juice and sprinkle of pepper.

9

Assemble and enjoy!