warm quinoa & broccoli salad with avocado cream
packed with
this is a green goddess recipe that can be whipped up in a half hour. This recipe calls for lots of garlic, a natural antibiotic, antifungal and antiviral making this the perfect winter salad! choose firm garlic when buying fresh and store in a cool dark place, but not the fridge.
makes 2 servings
- 1 cup of quinoa (100g)
- 1 large head of broccoli
- 8-10 cloves of garlic, peeled
- 4 tbsp of olive oil
- 1 ripe avocado
- 2 tbsp of pine nuts
- 1 tbsp of lemon juice
- 8 asparagus spears (woody ends removed)
- 1 tsp of sesame seeds (optional)
make and do
- - rinse the quinoa in a fine sieve until the water runs clear and transfer to a pot. add the water and bring to the boil. reduce the heat to a simmer, cover and cook until all the water is absorbed (15 minutes). you will know the quinoa is cooked when all the grains have turned transparent and you can see the white spiral germ
- - preheat the oven to 200C
- - trim excess stalk and cut the broccoli into large florets
- - add the broccoli florets and garlic to a baking tray and drizzle the 1 tbsp of olive oil
- - roast in the oven for 15 minutes
- - clip the end of the asparagus and steam for 5-6 minutes until bright green
- - remove tray from the oven and separate half the broccoli, placing one half to the side with the asparagus
- - for the avocado cream blend the other half of the broccoli, roasted garlic, avocado, nuts, remaining olive oil and lemon juice in food processor until smoothly combined
- - in a large serving bowl mix the cooked quinoa, broccoli, asparagus and avocado cream
- - serve warm
with a twist
- - sprinkle with toasted sesame seeds (fry lightly on a dry pan for 2-4 minutes)
