Broccoli and Quinoa Salad

by Sarah La Touche


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)

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.


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.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

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