Warm grain and vegetable salad

Warm grain and vegetable salad

Prep: 15 min · Cook: 20 min · Total: 35 min

Ingredients

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• 200 g quinoa
• 400 ml vegetable stock
• 200 g broccoli, cut into small florets
• 150 g cherry tomatoes, halved
• 2 tbsp olive oil
• 1 lemon

Method

1. Rinse the quinoa in a fine sieve. Put it in a saucepan with the stock and bring to a simmer.
2. Cover and cook gently for 15 minutes, or until the liquid has absorbed and the grains are tender. Rest off the heat for 5 minutes.
3. Steam the broccoli for 4–5 minutes until tender but still bright green.
4. Fluff the quinoa and toss with broccoli, tomatoes, olive oil and lemon juice to taste. Serve warm.

Equipment

Kitchen scales, mixing bowl, spoon and the pan or tray listed in the method.

Kitchen notes

The photograph is illustrative. Add cooked vegetables you enjoy, checking their individual cooking times.

Storage

Cool promptly and refrigerate in a covered container. Use within 2 days. These demo recipes should be kitchen-tested before publication.

Reheating

Reheat savoury cooked dishes until steaming hot throughout. Serve cakes and bread at room temperature.

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