Ingredients
- 180 grams quinoa, rinsed (1 cup tri colour blend specified)
- 500 grams broccoli, trimmed into large florets
- 190 grams capsicum ( fire-roasted capsicum strips, 1 cup canned chopped)
- 250 grams tomatoes, halved(cherry)
- 60 grams baby rocket leaves
- 1 red onion (small onion, finely chopped)
- 1/4 cup olive oil (extra virgin)
- 1 1/2 tablespoons balsamic vinegar
- 100 grams feta cheese, crumbled
- 1/3 cup slivered almonds (toasted)
How to Make
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Step 1: Cook quinoa according to packet directions.
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Step 2: Meanwhile, boil or microwave broccoli until just tender and then drain and rinse under cold water, drain well and combine with capsicum, tomatoes, rocket and onion and season with salt and pepper.
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Step 3: Divide quinoa among serving plates and top with broccoli mixture.
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Step 4: Drizzle over combined oil and vinegar and top with feta and almonds.
We hope you enjoy this recipe!
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