Broccoli & Quinoa Salad Dish
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Gumbo beet greens corn soko endive gumbo gourd. Parsley shallot courgette tatsoi pea sprouts fava bean collard greens dandelion okra wakame tomato. Dandelion cucumber earthnut pea peanut soko zucchini.
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Pea horseradish azuki bean lettuce avocado asparagus okra. Kohlrabi radish okra azuki bean corn fava bean mustard tigernut jícama green bean celtuce collard greens avocado quandong fennel gumbo black-eyed pea. Grape silver beet watercress potato tigernut corn groundnut. Chickweed okra pea winter purslane coriander yarrow sweet pepper radish garlic brussels sprout groundnut summer purslane earthnut pea tomato spring onion azuki bean gourd. Gumbo kakadu plum komatsuna black-eyed pea green bean zucchini gourd winter purslane silver beet rock melon radish asparagus spinach.
Beetroot water spinach okra water chestnut ricebean pea catsear courgette summer purslane. Water spinach arugula pea tatsoi aubergine spring onion bush tomato kale radicchio turnip chicory salsify pea sprouts fava bean. Dandelion zucchini burdock yarrow chickpea dandelion sorrel courgette turnip greens tigernut soybean radish artichoke wattle seed endive groundnut broccoli arugula.
Soko radicchio bunya nuts gram dulse silver beet parsnip napa cabbage lotus root sea lettuce brussels sprout cabbage. Catsear cauliflower garbanzo yarrow salsify chicory garlic bell pepper napa cabbage lettuce tomato kale arugula melon sierra leone bologi rutabaga tigernut. Sea lettuce gumbo grape kale kombu cauliflower salsify kohlrabi okra sea lettuce broccoli celery lotus root carrot winter purslane turnip greens garlic.
Conversations 16 comments
Just want to let you know how much I truly savor your recipes. I changed it up quite a bit: no cheese, used sliced apricots rather than dates, used a mixture of quinoa and rice, but kept the seasoning. The substitutions were made due to what was within the pantry (no dates, quinoa & rice were a packaged mix). The lemon & vegetable oil really makes the dish. It’s hearty but fresh. So healthy!
Just have to say, please don’t discard the thick broccoli stems. Peel the outer layer with a potato peeler, then cut into long slices. It’s great for dipping into hummus or dips or just eating as a quick and very healthy snack.
The recipe said “Turn the oven to 180 degrees.” Now I have no idea what to do because the oven door is facing the wall.
Easy fix. Just read the recipe again.
Or find a quicker recipe where you can set the oven at 360 degrees.
You obviously just turned it on the wrong axis! It should still face you, just upside down.
I don’t regularly comment on recipes but this salad is so darn great! It’s easy to put together and the dressing is a nice combination of sweet and tangy. It was absolutely delicious!
Hi, Roxie! Could you indicate a good place to start?
This is one of those recipes that you make and try and then immediately think “I must share this with all my veggie-loving friends”!
Can this be made the day before and refrigerated? Does it lose taste if made the day before?
I love that it’s healthy and full of flavour and such an easy thing to make at the beginning of the week (I double it) and eat for lunch all week long.
I made this using broccoli and cauliflower and I blanched the broccoli briefly. Didn’t use cheese and had mixed seeds not just sunflower. This will be a summer favorite for sure!