Chilli, broccoli and berry salad

This is a healthy salad full of nutrients and protein, with enough strong flavours to make it a pleasure to eat. Serves: 2 as a light lunch or side dish.

INGREDIENTS

150g red or white quinoa or a mixture 300g water 1 medium head broccoli 1 medium clove garlic, chopped Large pinch dried chilli flakes Pinch of sea salt 1 tbsp maple syrup 1 tbsp olive oil 2tbsp chopped fresh coriander 1 lemon, juiced 40g toasted pistachios or whole almonds, roughly chopped 40g goji berries or dried cranberries 1 tbsp extra virgin olive oil Sea salt

METHOD

Preheat oven to 220°C.

Place quinoa and water in a saucepan with a lid. Bring to the boil then turn heat down to low, cover and cook for 15 minutes. Turn heat off and leave for ten minutes more. The quinoa should be cooked through but still firm and with some texture.

Trim florets from the head of broccoli and thinly slice the stem.

Toss in a bowl with the garlic, chilli, salt maple syrup and oil. Place on a tray lined with baking parchment and roast for 10 – 15 minutes until it has some colour but is still crunchy.

Mix the broccoli with the warm quinoa and add the remaining ingredients.

Taste for seasoning. The lemon should be quite pronounced and there should be some heat from the chilli. Add a touch more maple syrup if needed.

Serve warm or at room temperature.