BROCCOLI SALAD
Per serving : 294kCal / Carbs 40g / Protein 11g / Fat 10g
Ingredients
200g quinoa (uncooked)60g Brazil nuts, sliced
700g broccoli (2 large or 3 medium heads)
3 tbsp fresh basil, chopped
For the honey mustard dressing:
60g Dijon mustard
3 tbsp honey
60ml olive oil
40ml apple cider vinegar
2 tbsp lemon, juiced
1 clove garlic, minced
Sea salt & cracked pepper
How to make it
- Start by cooking quinoa according to packet instructions.
- Meanwhile, take a medium sized frying pan and roast Brazil nuts for 4-5 minutes. Make sure you’re constantly moving and shaking the nuts to make sure they don’t burn.
- Prepare the broccoli by chopping the florets into very small pieces, or alternatively you can use a food processor or grater. (Because the broccoli is raw, you want very small pieces).
- Next, prepare the dressing by adding all ingredients to a jar and giving it a vigorous shake.
- Transfer cooked quinoa, broccoli and Brazil nuts to a large serving bowl.
- Pour dressing all over, and toss really well to combine.