Quinoa, Courgette and Tenderstem® Broccoli Salad

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Recipe

Created by Ella Mon

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I am a whatever takes my fancy sort of cook, a bit of extra spice here and there but I love to keep it healthy

  • Created by Ella Mon
  • 10 mins preparation
  • 10 mins cooking
  • Serves 2

A healthy light but filling blend of quinoa, courgette and Tenderstem® broccoli, the simple ingredients are full of taste, perfect all year around but best in the spring and summer months when it can be enjoyed outside, it is perfect for a picnic!

Ingredients
  • 2 tsp olive oil
  • 1 whole onion, halved and sliced
  • 2 garlic cloves, crushed and sliced
  • 175g courgette chunks
  • 140g Tenderstem® broccoli
  • 1 tbsp fresh thyme leaf and basil
  • 250g pack ready-to-eat quinoa
  • 2 tbsp chopped parsley
  • 25g dried cranberries
  • Handful of your choice of seeds (optional)
  • 1 tbsp balsamic vinegar
  • 50g feta cheese, crumbled
Method
  1. Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the courgette, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the herbs, cover the pan and steam for about 5 mins until the veg is tender.

  2. Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta.

  3. Season as you would like and enjoy, its yummy and lasts up to two days in the fridge so can be prepared ahead