Broccoli, almond, quinoa salad with craisins
Ingredients
1/2 cup quinoa
2 small heads broccoli, cut into florets
1 1/2 Tbsp olive oil
1/2 cup whole almonds, roughly chopped
1 tsp ground cumin
salt flakes & freshly ground black pepper
1/2 cup parsley, chopped
1/4 cup craisins, chopped
1/4 red onion, thinly sliced
dressing
1/2 cup Bulla Sour Cream
1/2 tsp finely grated lemon rind
3 tsp lemon juice
1/4 tsp sumac
Olive oil, to drizzle
Cooking Directions
- Cook quinoa to pack directions. Spread on a tray to cool. Meanwhile, bring a large pot of water to the boil and plunge in the broccoli florets. Drain and refresh in cold water. Refrigerate until required.
- Heat oil in a small frypan. Add almonds and cumin, tossing until almonds are toasted and cumin is fragrant. Season well and cool.
- To assemble salad, place broccoli and quinoa in a large serving bowl, and gently toss. Add the parsley, almonds in the spiced oil, craisins and onion.
- For the dressing whisk together the Bulla Sour Cream, lemon rind, juice and sumac. Season to taste. Drizzle over salad, sprinkle with some olive oil and enjoy.
Ingredients
1/2 cup quinoa
2 small heads broccoli, cut into florets
1 1/2 Tbsp olive oil
1/2 cup whole almonds, roughly chopped
1 tsp ground cumin
salt flakes & freshly ground black pepper
1/2 cup parsley, chopped
1/4 cup craisins, chopped
1/4 red onion, thinly sliced
dressing
1/2 cup Bulla Sour Cream
1/2 tsp finely grated lemon rind
3 tsp lemon juice
1/4 tsp sumac
Olive oil, to drizzle