Sprouting Broccoli and Quinoa Salad

I love a fresh, crunchy salad. This one using purple sprouting broccoli is a sure favourite if you love a little bitter sweet. If you don’t have purple sprouting, simply use tenderstem.


Serves 4


Oven 200c


  • 1 small squash, diced and roasted


  • 150g purple sprouting broccoli, stalks removed


  • 100g quinoa


  • 200ml veg stock


  • Dressing – 1tbsp apple cider vinegar


  • 1tsp French mustard


  • 1tsp honey


  1. Peel and dice the squash, toss in 1tbsp oil and roast in the oven until the edges are turning brown – around 30minutes.
  2. Meanwhile, rinse the quinoa in a sieve under running water then place it in a pot, cover with stock and pop on the lid to simmer for around 10minutes or until the stock is absorbed.
  3. Fill a bowl with boiling water and place the broccoli into it, leaving it for around 2minutes before draining. Mix the dressing.
  4. When the squash and quinoa have cooled, toss them together in a bowl along with the broccoli and dressing. Store in the fridge.

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