Broccoli Super Bowl Salad
By Love Food Hate Waste Recipes
Published on 04 November 2021
To
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.Time and servings
30 minsTotal time
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.