Sunday, 28 December 2008

Quino, Orange & Broccoli or Brussel Sprout Salad

Salad ingredients
10 1/2 oz. oven roasted brussels sprout
   or broccoli florets
1 tbsp olive oil
¼ tsp sea salt
1 cup uncooked quinoa
2 large leaves kale, stems removed
1 orange
1 cup roasted walnuts or pecan nuts
   (optional)
1 handful pomegranate seeds or
   dried cranberries
Mustard dressing
4 tbsp olive oil
1 tbsp Dijon type mustard
1 tbsp quality honey
2-3 tbsp lemon juice, to taste
a pinch sea salt and pepper
  • Preheat the oven to 200°C / 400°F.
  • Rinse the Brussels sprouts, remove the outer leaf, cut off the end and slice them in halves OR cut your broccoli into bite size florets.
  • Place your vegetable in an ovenproof dish, drizzle with olive oil and salt.
  • Place in the oven and bake for about 20 minutes or until soft and with golden and crispy edges.
  • Cook the quinoa according to the packaging.
  • Prepare the dressing by whisking all ingredients in a small bowl. 
  • Chop the kale coarsely and place in a salad bowl, pour over the dressing and use your hands to massage the leaves, making sure every single kale leaf is covered in dressing. 
  • Add the cooked quinoa and toss to combine. Then add cut up orange, walnuts, pomegranate seeds/dried cranberries and vegetable.
  • Mix.