Summer Salad Quinoa Bowl

(Makes two)


Asparagus

1 bunch of asparagus Trim off the woody ends (a good way to check where the woody part begins is to pick one stem hold it about halfway and at the very bottom and then bend it til it snaps, cut all the asparagus stems about this far from the bottom). Boil some water and drop the asparagus in for about 3 minutes. when cooked drop them into a bowl of iced water to cool them immediately and stop the cooking process). Reserve the cooking water for the broccoli).

Tomato Salad

15 tomatoes (use all diferent kinds, heirlooms, cherries, kumatoes...the more the better)

1/4 red capsicum chopped

1/4 red onion sliced

1 red chilli sliced (optional)

1 handful of blueberries (would also be amazing with pommegranate)

1 handful of chopped herbs, I used mint, parsley, dill and coriander)

Cut everything and throw it in a bowl and toss it. Drizzle with some balsamic vinaigrette & season with a pinch of salt. (chop enough herbs for the broccoli salad as well).

Broccoli Salad

1 head of broccoli

1/2 cup quinoa cooked

1 handful of chopped herbs, I used mint, parsley, dill and coriander)


Cut the broccoli into florets and then drop them into boiling water for about 4-5 minutes and then refresh in the iced water left over from the asparagus. Drain well. For the quinoa put 1/2 cup of quinoa into a small pot and cover with 1 cup of water. Bring to the bowl then turn down to a very slow simmer and pop a lid on. It should take about 18-20 minutes to absorb all the water, allow to cool completely in the pot. Throw the broccoli, quinoa & herbs into a bowl and toss with some of the vinaigrette.

Vinaigrette (dressing for tomato & broccoli salad)

1 tbsp Balsamic vinegar

3 tbsp olive oil

1 tsp ground cumin

Salt & Pepper

Whisk together in a bowl or pop into a jar and shake like crazy!

Green Yoghurt Dressing

1 large handful of herbs (Parsley, mint, dill & coriander)

1 clove garlic

1/2 tsp ground cumin

1/2 lemon juiced

1 tbsp maple syrup

1/2 cup coconut yoghurt

Salt & Pepper

Put everything except the yoghurt into a high speed blender and blitz until smooth. Add the yoghurt and pulse til combined. (I use the small cup from a magic bullet for this recipe)

ENJOY!

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GOLD COAST, QUEENSLAND

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