• Łukasz Babral

Red Quinoa, Chickpea & Roasted Broccoli Salad

Updated: Apr 29

Power salad, perfect after physical training, packed with protein, fibre and micro-nutrients. Served with delicious honey & mustard dressing.



Ingredients for salad:


  • 150g (5.3oz) of red quinoa

  • 200g (7oz) ready to eat chickpea

  • 1 medium broccoli head

  • 20g (0.7oz) pumpkin seeds

  • 2tbsp olive oil


Ingredients for dressing:


  • 50ml (3.5tbsp) olive oil

  • 40ml (3tbsp) balsamic vinegar

  • 1tsp mustard (not too spicy to not overpower the dish)

  • 1tsp honey


Method:


1. Preheat the oven to 220C (428F).

2. Begin by separating broccoli florets, then cut each individual one in half. You can also use the stalk, peel of the hard skin and cut out the core and slice it.

3. Mix the broccoli with 2tbsp of olive oil, salt and pepper then roast it for 10 minutes, you want the broccoli to be slightly charred but not burned. When broccoli is ready, allow it to cool down.

4. In the meanwhile boil quinoa for 10 minutes in the pot of slightly salted water (or use the veg stock for better result) than add chickpea and cook for further 5 minutes. When ready, cool it down with cold water and drain in the sieve.

5. Prepare the dressing by whisking olive oil with balsamic vinegar, when emulsified add honey and mustard and whisk until combined.

6. Serve the salad mixed with the dressing and garnish with pumpkin seeds.


Insight:


  • When quinoa is cooked it will pop open and a little germ will become visible.

  • Quinoa is considered a super grain as it contains a high amount of fibre and more protein than any other grain.




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My name is Łukasz

Babral and I am a

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photographs of my food are my passion.

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