quinoa salad with beetroot and toasted broccoli
Servings Prep Time
4servings 5minutes
Cook Time
15minutes

Servings Prep Time
4servings 5minutes
Cook Time
15minutes

Ingredients

Instructions
  1. Rinse and cook the quinoa, according to packet instructions.

  2. While the quinoa is cooking, chop the broccoli into small florets.

  3. Heat a large frying pan and toast the sunflower and pumpkin seeds in the dry pan. When they are cooked they will start popping. Tip out and reserve.

  4. With the pan still over the heat, tip in the broccoli and cook, stirring only occasionally, until browned in places.

  5. Once the quinoa is cooked, cool by refreshing under a cold tap. Open the beetroot, and drain the liquid into the cooked quinoa. Coarsely grate the beetroot into the quinoa, add the vinegar and stir gently to combine. Season with salt and pepper and the sumac.

  6. Top with the broccoli and toasted seeds. Drizzle with the balsamic glaze.

  7. Delicious served with hummus on the side.