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Broccoli Super Bowl Salad
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.