Monday, 2 June 2008

Quinoa Broccoli Salad with a Carrot-Ginger Dressing

This makes an ideal lunch for the office and was again inspired by The Daily Green.

Quinoa Broccoli Salad with a Carrot Ginger Dressing
1 cup quinoa
1 head of broccoli
handful of cherry tomatoes
Handful of black sesame seeds
Sprinkle of nori flakes
2 tbsps cold-pressed sesame oil
3 tsps tamari
2 tbsps brown rice vinegar
1 inch cube of ginger
1 carrot

Cook the quinoa in boiling water, cut the broccoli into small florest and steam on top of the quinoa saucepan in bamboo steamers for 3-4 minutes. Chop the cherry tomatoes and add to the cooked quinoa. Mix in the broccoli florets, add a sprinkle of black sesame seeds and nori flakes.

To make the dressing, peel and chop the carrot. Peel the ginger and slice it before adding it to the brown rice vinegar, tamari and sesame oil. Blend together using a hand blender until smooth. Drizzle over the quinoa and serve.

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