Broccoli Super Bowl Salad

Broccoli Super Bowl Salad

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.


  1. 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.

  2. 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.

  3. 3

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

  4. 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.

  5. 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.


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

Makes 2  portions

Total time required 30 mins

  • Preparation time: 15 mins
  • Cooking time: 15 mins

Love Food Hate Waste Recipes This delicious recipe was donated by Love Food Hate Waste UK. Find out more at