Charred Broccoli, Edamame & Quinoa Salad

$9.30
30 Minutes

Reviews

4.0 out of 5 stars

See all 1 reviews

Images

Instructions

Ingredients:
  • 250g (2 cups) quinoa
  • 1 tbsp sesame oil
  • 200g (7oz) broccoli, cut into small florets
  • 1 red chili, finely sliced
  • 150g (1 cup) edamame or fresh peas
  • Handful of toasted cashew nuts
  • Juice of ½ lime
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce or coconut aminos
  • 4 tbsp mixed seeds (such as sunflower, pumpkin, or sesame)
  • Pinch of dried chili flakes
  • 2 tbsp goji berries

Steps:
  1. Cook the Quinoa: Prepare the quinoa according to the package instructions. Once cooked, fluff it with a fork and set aside.
  2. Char the Broccoli: Heat a griddle pan over high heat and add the sesame oil. When hot, add the broccoli and sliced red chili. Let them char for about 3–4 minutes, flipping halfway through. The broccoli should be slightly crispy with a smoky flavor.
  3. Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa, edamame (or fresh peas), toasted cashew nuts, lime juice, maple syrup, soy sauce (or coconut aminos), and mixed seeds. Toss everything together well.
  4. Assemble & Serve: Transfer the quinoa mixture to serving bowls. Top with the charred broccoli and chili, then sprinkle with dried chili flakes and goji berries for a final touch of spice and sweetness. Serve warm or at room temperature.

Recent reviews

4 out of 5 stars

Easy and Quick to Make

Decent meal, and is easy to make. You can sub out ingredients that you might not have.

Pan Master

Tags:

Lunch plant-based vegan healthy easy recipes dairy-free gluten-free high-protein