Broccoli, quinoa and pumpkin seed salad with lemon tahini
Fluffy quinoa, charred broccoli and crunchy seeds in a creamy lemon and tahini dressing, good warm or cold.
- Time30 min
- LevelEasy
- Costabout £0.95 a head
Ingredients
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Method
- 1
Cook the quinoa in boiling water for 12 minutes, then drain and leave to steam dry.
12 min - 2
Heat a griddle or frying pan until hot. Toss the broccoli in the oil and cook for 6 to 8 minutes, turning, until charred and just tender.
7 min - 3
Toast the pumpkin and sunflower seeds in a dry pan for 3 minutes.
3 min - 4
Whisk the tahini, lemon juice, garlic and water until smooth and pourable.
- 5
Mix the quinoa, broccoli, tomatoes and parsley in a large bowl.
- 6
Drizzle over the dressing and scatter with the seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.