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Broccoli Super Bowl Salad

Broccoli Super Bowl Salad

By Love Food Hate Waste RecipesPublished on 04 November 2021To reduce waste when cooking for one try this recipe and ‘eat one – pack one’.  Half of this salad can be served on a bed of mixed leaves with a warm flatbread for dinner and the other half packed up in a lunchbox for tomorrow’s lunch.
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Time and servings

30 minsTotal time
2Servings
15 minsPrep time
15 minsCooking time

Ingredients

  • 2 tsp of light soy sauce
  • 1 orange, peeled and cut into segments
  • 1 tbsp of olive oil
  • 100 g of broccoli, washed and cut into small pieces
  • 150 g of cooked beetroot, cut into chunks
  • 1 medium of carrot
  • 50 g of feta cheese
  • 1 sprinkle of black pepper
  • 1 small of lime, zest and juice
  • 80 g of quinoa

Method

  • Step 1

    Rinse the quinoa several times under cold water then place in a medium sized saucepan with 200ml of boiling water. Cover and simmer for 15 minutes until the water is absorbed and quinoa is tender. Remove from the heat and transfer to a bowl and leave to cool.

  • Step 2

    Cook the broccoli in a pan of boiling water for 2-3 minutes until tender. Drain into a colander and cool quickly under a running cold tap.

  • Step 3

    Add the broccoli, orange segments and beetroot to the quinoa and stir gently with a large spoon until combined.

  • Step 4

    Place the olive oil, lime and soy sauce into a small bowl and whisk together with a fork, season with black pepper. Drizzle the dressing over the salad, add the grated carrot and toss gently with two spoons.

  • Step 5

    Divide the salad placing half on a serving plate and the other half into a plastic lunch box with lid. Crumble the feta cheese equally over both portions.