Raw Broccoli and Quinoa Salad
By OcadoLife
Published on 09 December 2021
This genius salad tastes even better the next day, which is a rare thing in the world of salad, and it’s definitely our new favourite way to eat broccoli. Make just one batch and you have a take-to-work lunch that'll last you most of the week. No more soggy sandwiches!Time and servings
10 minsTotal time
4Servings
10 minsCooking time
Ingredients
- 30 g of flaked almonds
- 250 g of ready to eat quinoa
- 1 medium of broccoli, florets thinly sliced and chopped
- 0.5 red onion
- 1 clove of garlic, grated
- 100 g of feta, crumbled
- 2 handfuls of dried cranberries
- 1 lemon, juice and zest
- 4 tbsp of olive oil
Method
Step 1
First, toast the almonds in a frying pan over medium heat. Stir until turning golden, about 5 mins. Leave to cool and store in a Tupperware container.Step 2
Put the pre-cooked quinoa, chopped broccoli, onion, garlic, cheese and cranberries into a large bowl.Step 3
Pour over the oil and lemon juice, season, and fold through – taste and adjust to your liking. Box up and take to work with the pot of toasted almonds and sprinkle them over just before you tuck in. This will keep in the fridge for 3-4 days.