Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Full of spring flavour, this gluten-free broccolini salad is packed with protein, quick, healthy and low-cal. What more could you want?
1 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
200g (1 cup) quinoa, rinsed, drained
500ml (2 cups) Massel Salt Reduced Vegetable Stock Cubes
1 bunch broccolini, cut into 3cm pieces, stalks halved if large
1 large corncob, kernels removed
1 bunch asparagus, trimmed, sliced lengthways
150g sugar snap peas, halved lengthways
100g baby spinach
2 tablespoob chopped unsalted pistachio kernels
2 tbsp pomegranate arils
Fresh lime wedges, to serve
3 Method Steps
Step 1Heat the oil(1 tbsp extra virgin olive oil) in a large saucepan over high heat. Cook onion (1 brown onion, finely chopped), stirring occasionally, for 5 minutes or until softened. Add garlic (2 garlic cloves, crushed) and cook, stirring, for 1 minute or until aromatic.
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Step 2Add quinoa (200g (1 cup) quinoa, rinsed, drained) and stock (500ml (2 cups) Massel Salt Reduced Vegetable Stock Cubes). Bring to boil. Reduce heat to low. Cover and simmer for 12 minutes or until almost all stock is absorbed. Add the broccolini (1 bunch broccolini, cut into 3cm pieces, stalks halved if large), corn (1 large corncob, kernels removed), asparagus (1 bunch asparagus, trimmed, sliced lengthways) and peas (150g sugar snap peas, halved lengthways). Stir to combine. Cover and cook for 2 minutes or until all stock is absorbed. Remove from heat. Set aside, covered, for 3-4 minutes to steam.
Step 3Stir through the spinach (100g baby spinach) and season. Sprinkle the pilaf with the pistachios (2 tablespoob chopped unsalted pistachio kernels) and pomegranate arils (2 tbsp pomegranate arils). Serve with lime wedges (Fresh lime wedges, to serve).
All quantities above are averages