Quinoa, Broccoli & Pomegranate salad
With just the right mix of fruit, veg, nuts & high-fibre quinoa, this Quinoa, Broccoli & Pomegranate salad is nutritious, bursting with flavour, and super-satisfying!
Ingredients
1 cup quinoa, uncooked
1 head of broccoli, finely chopped
2 tablespoons olive oil
1/4 teaspoon garlic powder
sal & pepper
3/4 cup pomegranate seeds - from about half a pomegranate
1/4 cup chopped almonds, toasted
For Vinaigrette:
¼ cup extra-virgin olive oil
¼ cup tahini
1 tbsp honey
1 tbsp rice wine vinegar
salt, pepper & paprika
Instructions
1. Cook the quinoa as per package instructions. When it is cooked, drain it & set aside to cool down.
2. While the quinoa is cooking, air fry the broccoli:
Chop the broccoli into small florets.
Add broccoli, olive oil, garlic powder, salt & pepper to a large bowl and toss to combine.
Transfer to air fryer and set to 200°C (375°F) for 8 minutes. Shake halfway through.
When cooked, remove from air fryer & set aside to cool down.
2. Make the vinaigrette by combining all of the ingredients for the vinaigrette in a jar or bowl & shaking or whisking until well combined.
3. In a bowl, quinoa, broccoli, pomegranate seeds & toasted almonds. Pour the vinaigrette and stir everything together until combined. Add salt and pepper to your preference.
4. Serve immediately or cover and refrigerate until ready to serve.
