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.
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)
Steam the beetroot, until just tender, 7 to 10 minutes. Set aside.
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.
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.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing.
Cover and refrigerate quinoa until cool.
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.
Add remaining dressing to cooled quinoa.
Mix the coconut yoghurt, lemon juice and sprinkle of pepper.
Assemble and enjoy!