Ingredients
- 1 cup Quinoa (cooked as per packet instructions)
- 1 Tbsp Olive Oil
- 180g Sprouted Broccoli – chopped (include steams, leaves & florets)
- 100g Spinach Leaves – roughly shredded
- 1 Small Red Onion - diced
- ½ Red Capsicum – diced
- 1 Clove Garlic – finely chopped
- ¼ cup Mixed Seeds (suggested pumpkin, sunflower, sesame) – toasted
- Handful Mint Leaves – finely shredded
- Salt & Pepper
- Dressing Ingredients:
- 2Tbsp Plain Yoghurt
- 1 Wedge Preserved Lemon – finely chopped
- Cracked Pepper
Sprouted Broccoli & Spinach Quinoa Salad
Method
- Mix ingredients for dressing together, adding pepper to taste, set aside
- Cook Quinoa & set aside to cool Add oil to pan over medium heat, add spouted broccoli, onions, garlic and capsicum
- Sauté until just cooked
- Turn off heat, add spinach and toss into vegetables until the leaves just begin to wilt
- Mix dressing into quinoa to coat, then gently toss in vegetable mix, mint and seeds until combined, add salt & pepper to taste if needed
