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Quinoa salad with broccoli, preserved lemon and avocado oil
Serves: 4
Prep time: 15 minsTotal time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Quinoa salad with broccoli, preserved lemon and avocado oil
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
415Kcal
Fat
23gr
Saturates
4gr
Carbs
36gr
Sugars
16gr
Fibre
9gr
Protein
12gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g quinoa
- 350g broccoli
- 4 tbsp avocado oil or extra-virgin olive oil
- 1 tbsp lemon juice, or to taste
- 2 tbsp finely chopped preserved lemon rind
- 2 tsp honey
- 3 spring onions, chopped
- 25g pumpkin seeds, toasted
- 50g dried cherries, roughly chopped
- 1 small avocado, chopped
- 1 tbsp coriander, chopped
- 1 tbsp mint, chopped
Step by step
Get ahead
The salad (minus the avocado) will keep for up to 2 days in the fridge in a lidded container. Add the avocado just before serving.
- Place the quinoa in a sieve and wash under cold running water, stirring for about 1 minute. Shake as dry as possible. Heat a frying pan until hot, add the quinoa and stir over a high heat until dry. Continue for 1-2 minutes until starting to crackle.
- Tip the toasted quinoa into a saucepan and add 400ml cold water and ½ teaspoon salt. Bring to the boil, cover and simmer over a very low heat for 15 minutes. Remove the pan from the heat but leave undisturbed for a further 10 minutes. If there is any liquid remaining, drain and leave to cool.
-
Trim the broccoli, cut it into small florets and chop the stalk into small pieces. Put in a steamer and cook over a medium heat for 3 minutes. Remove and let cool.TipUse the rest of the preserved lemons chopped into chicken traybakes, tagines and stews
- In a bowl, lightly whisk the oil, lemon juice, preserved lemon, honey and some salt and pepper together.
- Combine the cooled quinoa, broccoli, spring onions, pumpkin seeds and cherries. Add the avocado and herbs and toss together. Add the dressing, stir well and serve.
Chef quote
The preserved lemon adds a lovely zing to this salad dish, along with the combination of dried fruits, nuts and green veg.