Broccoli Quinoa Salad Recipe

Looking to freshen up your salad game? Look no further, as our recipe guru George Eats has whipped up a Broccoli Quinoa Salad recipe for us! 

BONUS! It features our very own Remedy Kombucha Ginger Lemon, so you know it's gonna taste good.

INGREDIENTS

For the quinoa:

150g white quinoa, rinsed

380-500ml (1 ½ - 2 cups) water

Salt

Lemon zest (optional but adds a bit of extra flavour)

For the Ginger Lemon dressing:

80ml (1/3 cup) Remedy Kombucha Ginger Lemon

40ml (2 tbsp) lemon juice (plus more to taste)

20ml (1 tbsp) maple syrup or honey

1 tbsp Dijon mustard (plus more to taste)

20-30g+ fresh ginger, microplaned (plus more to taste)

Zest of ½ - 1 lemon (plus more to taste)

Plenty of seasoning, to taste

For the salad:

250g broccoli heads/florets, washed and finely chopped

150g pickled red onion

150g toasted pine nuts or macadamia nuts

1 bunch flat leaf parsley, finely chopped

150g marinated goat’s cheese

METHOD

To cook the quinoa: 

Place the ingredients for the quinoa in a medium heavy bottomed pot. Cook on a low to medium heat, stirring frequently, until all the liquid has been absorbed and the quinoa grains have unfurled. I recommend starting with the lesser quantity of water and adding a bit more if your quinoa hasn’t fully cooked by the time all the water is evaporated.

Once the quinoa is fully cooked and the water is evaporated, remove the quinoa from the heat. Place a lid or top on the pot and allow to sit for 10 or so minutes. The steam will finish cooking the quinoa and it should become nice and fluffy in this time.

After this time, remove the lid and allow the quinoa to cool while you work on the rest of the salad.

To make the salad dressing: 

Combine all the ingredients in a clean, medium sized glass jar. Shake gently to combine and emulsify (be careful because the Kombucha will create gas!).

Taste and adjust according to your preferences, noting that it has a lot of quinoa to cover so it will taste toned down in the final salad. You are looking for strong, bold flavours so don’t be shy with the lemon, ginger and seasoning. Remove the lid and set aside.

To assemble:

Combine the cooled quinoa and broccoli in a large mixing bowl. Add the pickled onion, most of the pine nuts (save a handful for garnishing) and parsley and toss to combine.

Pour the dressing over the salad and toss really well to coat. Once evenly distributed, taste and add any flavourings you think the dressing requires. I normally add a squeeze more lemon.

Add about ¾ of the goat’s cheese in medium sized chunks and toss gently to combine. Some of them will break down in the tossing process, which is why we are adding them last and in larger chunks.

To serve, finish with the remaining goat’s cheese and pine nuts. I like to finish with extra lemon zest, ginger, sea salt flakes and freshly cracked pepper. Some finely diced red chilli is also delicious.