Broccoli and Quinoa Salad

by Sarah La Touche

Ingredients

100 grams quinoa – white, red or black or a mix of all three
100 grams millet
2 cups water, vegetable or chicken stock
100 grams green beans – frozen or fresh
1 large broccoli head, florets separated in to bite-sized pieces
1 cup broad beans, lightly cooked and shelled of outer casing
1 spring onion, finely sliced
1 avocado, peeled, seeded and diced
Zest and juice of 1 lemon
½ tsp toasted and ground cumin seeds
1tangelo, 3 mandarins or 1 blood orange, peeled and segments separated. Chop
into small pieces if large (optional)
100 grams butter beans (Spagna di bianci)
1/2 cup fresh mint, chopped
½ cup fresh parsley or coriander, roughly chopped
Sea salt and freshly ground black pepper to taste.
A pinch or two of chilli flakes (optional)

Dressing
2-3 tablespoons flaxseed or walnut oil
2-3 tablespoons extra virgin olive oil
6 tablespoons freshly squeezed lemon or limejuice, or wine vinegar

1 tablespoon Tahini
Salt and black pepper to season
Mix well with a fork or whisk.

Directions

Wash the grains and place in a saucepan with the water or stock. Bring to the boil and simmer until cooked and the liquid has absorbed – about 15 minutes. Fluff with a fork and transfer to a salad bowl. Blanch the beans, broad beans and broccoli florets for 2-3 minutes or longer if you prefer them less crunchy, and drain before adding to the grain along with all the other ingredients. Toss well in a large bowl and pour over the dressing. Top with some extra seeds like toasted sesame, pumpkin and sunflower and serve.

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— Lila

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