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Quinoa, cashew and tenderstem broccoli salad Recipe

A healthy South American style salad of quinoa, tenderstem broccoli and cashews.

  • Preparation
    5mins
  • Cooking time
    20mins
  • Rest time
    0mn
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • For the vegetables
  • Banana shallot(s) : 3 whole
  • Tenderstem Broccoli : 2 bunch
  • Quinoa : 250 g
  • Cashew nut(s) : 150 g
  • Olive oil : 30 ml
  • Maldon salt : 5 pinch(es)
  • For the vinaigrette
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 10 Turn
  • Fresh mint : 0.25 bunch
Method
  • 1. FOR THE VINAIGRETTE

    Peel and crush the garlic and finely chop the mint. Blend with the juice of the lemon and slowly add the oil to emulsify. Season to taste.

  • 2. FOR THE VEGETABLES

    Toast the cashews in a hot oven until golden all over. Finely slice the shallots and fry in the oil in a medium hot pan until golden. Seperate the broccoli into small florets and steam until tender but with some bite - it should still be bright green.

    Drop the quinoa into boiling water and cook till it softens or as per instructions - it should retain some texture. Drain, then toss everything together gently with the dressing. Serve warm or at room temperature.

Chef's tip

«This super food salad would work really well with some grilled fish like tuna.»

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