Broccoli and quinoa salad

Broccoli is always a goto in my fridge, it can be simply steamed, sauteed or roasted and will go alongside any meal. Here I have turned it into a vibrant, light and nutritious salad, which fits in perfectly with our warmish days and cooling nights.

Serves 46

1⁄2 cup quinoa, rinsed

1 large head broccoli

2 Tbsp oil

3 spring onions, finely cut

1⁄3 cup almonds, roasted and roughly chopped pinch chilli flakes (optional) handful flat leaf parsley, roughly chopped 12 mint leaves

1⁄4 cup olive oil

12 lemons, juice salt and cracked pepper

Method

Bring a mediumsized pot with enough water to generously cover the quinoa to the boil. Add the quinoa. Stir occasionally and cook until the quinoa starts to sprout (15 minutes). Remove from the heat, drain and spread on a tray to cool and dry out.

Roughly chop the broccoli into smallish pieces along with the stalks and place in a food processor, you may need to do this in 2 batches. Pulse the broccoli until you have small crumblike pieces. Continue until all the broccoli is done.

In a fry pan, heat 2 tablespoons of oil and gently fry the broccoli until just golden. Remove and add to a large mixing bowl.

Add the cooled quinoa, almonds, spring onions, chilli and herbs. Mix to combine.

In a small bowl, mix together the oil, juice of 1 lemon and lightly season with salt and pepper.

Pour over the salad and taste. Adjust seasoning and add a little more lemon juice if needed.

Enjoy!