Pic of Broccoli and quinoa salad with lemon and tahini dressing

Broccoli and quinoa salad with lemon and tahini dressing

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Salads

Broccoli and quinoa salad with lemon and tahini dressing

Serves 2 25 min
Most of the broccoli stalk is usable and equally as tasty as the florets. Cut the florets with a generous tail of stalk attached; trim it pencil-thick and it should cook at the same speed.

Cook's notes

Tahini is toasted sesame seeds blended into a paste. It can thicken and split when liquid is added, but keep mixing and it will come back together.

Ingredients

  • 150g quinoa - red or white
  • 550ml veg stock
  • 1 head broccoli, cut into tapered florets
  • oil for cooking
  • 20g pumpkin seeds
  • ½ teaspoon smoked paprika
  • 1 piece preserved lemon
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons tahini
  • 1 lemon
  • A good handful of alfalfa sprouts (optional)
  • 50g watercress
  • Small bunch of mint, leaves shredded
  • Small bunch of parsley, leaves chopped
  • Salt and pepper
Image of Broccoli and quinoa salad with lemon and tahini dressing

Method

Prep time: 10 min
Cooking time: 15 min

  • Step 1

    Preheat the oven to 200°C/Gas 6. Place a large saucepan on a medium heat. Tip in the quinoa and heat for 3-4 mins, until the grains start to lightly colour; the odd one or two may pop.

  • Step 2

    Add the stock to the quinoa (take care, as it will splutter). Drop to a simmer and cook for 12 mins, until tender. When cooked, most of the water should have been absorbed.

  • Step 3

    Meanwhile, put the broccoli in the roasting tray, oil, season and roast for 10 mins, until the florets have started to colour and the stalks are tender.

  • Step 4

    After 10 mins, remove the broccoli from the tray and keep to one side. Tip the pumpkin seeds into the empty tray, add the smoked paprika, a dash of oil and a pinch of salt. Toast them in the oven for 3 mins.

  • Step 5

    Remove and discard the flesh and seeds from the preserved lemon (it is the skin and rind that is used). Finely dice the rind.

  • Step 6

    To make the dressing, mix the garlic, cumin, coriander, tahini and 2 tbsp lemon juice in a bowl. Gradually add 4-5 tbsp water, whisking until it reaches a yogurt-like consistency. Season well with salt and pepper.

  • Step 7

    Into the cooked quinoa, stir the broccoli, a good handful or so of alfalfa sprouts if using, watercress, lemon rind and most of the mint and parsley. Mix, taste and adjust the seasoning.

  • Step 8

    Divide between 2 bowls. Scatter over the pumpkin seeds and remaining herbs. Drizzle the tahini dressing on top.

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