Quinoa broccoli salad with pistachios and apple-date vinaigrette

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.8 13
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Quinoa
  • 7-10 Tbsp Salt
  • 600 g Broccoli
  • 650 g Carrots
  • 1 collar Spring onions
  • 100 g roasted and salted pistachios with shell
  • 1 Organic Lemon
  • 80 g Medjool dates
  • 75 ml apple juice
  • 1 TABLESPOON liquid honey
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 1/2 bunch Parsley

Directions

  1. 1

    Wash quinoa and cook in 600 ml salted water for 15-20 minutes. In the meantime, clean and wash the broccoli and cut into florets. Blanch the broccoli in boiling salted water for about 2 minutes. Drain, drain well and cut into small pieces.

  2. 2

    Peel the carrots and cut them lengthwise into pieces about 5 cm long. Cut carrot pieces into fine strips. Clean and wash spring onions and cut into thin rings. Remove the skin of the pistachios.

  3. 3

    Wash the lemon hot, grate dry and grate the peel thinly. Halve lemon and squeeze. Drain quinoa, drain and leave to cool for 10-15 minutes.

  4. 4

    Remove the seeds from the dates and cut into pieces. Place the dates, apple juice, honey, olive oil and lemon juice in a tall mixing bowl and puree. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves and chop finely.

  5. 5

    Mix quinoa with lemon zest, carrots, spring onions, pistachios, parsley and dressing and arrange in a bowl.

Nutrition Facts

KCAL
470 kcal
CARBS
63 g
FATS
16 g
PROTEINS
16 g