Quinoa salad with cherry tomatoes and broccoli
This quinoa salad recipe is high in protein and gluten-free - the perfect light, summery lunch that will keep you full until dinner.
Makes enough for approximately 2 people
Ingredients:125g quinoa8 sweet cherry tomatoes1 small butternut squash, cubed220g broccoli4 slim spring onions, chopped
For the dressing:1 tbsp brown rice vinegar1 tbsp olive oil2 tsp chopped fresh mint
Method:
Start by chopping the butternut squash into small 1cm cubes, drizzling with a splash of olive oil and roasting in a pre-heated oven at 200 ̊C for 20 minutes
Meanwhile, rinse the quinoa in a sieve under the cold tap, then transfer to a medium pan with 250ml water and bring it to the boil. Cover and simmer over a gentle heat for 15 minutes or until all the cooking water has been absorbed and the quinoa is fluffy.
At the same time, bring a pan of water to the boil, add the broccoli and cook for 3-4 minutes, until cooked al dente. Drain the broccoli and set aside.
Mix together the dressing ingredients, then toss with the broccoli, roasted butternut squash and cherry tomatoes. Add this mixture to the cooked quinoa, sprinkle with freshly ground black pepper and serve.