Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published August 3rd 2020
A colourful bowl of goodness
If you are looking for a new side salad or you like to try new and interesting salads to take to work, then keep scrolling and check out this tasty salad recipe, below. This recipe combines the subtle flavours of cumin, turmeric, mint and parsley, as well as fresh pops of flavour with broccoli and roasted red onion. The most surprising element, and my favourite part of the salad, is the sweetness of the dried cranberries, which combines with the roasted sweet potato and ties all the flavours together.
This recipe is also quite filling, due to the sweet potato and high-protein quinoa, so it is the perfect side salad to seafood, or to take to a summer BBQ. The dressing recipe is optional, but I love it drizzled over the top for extra flavour and texture. Why don't you give it a try for yourself this weekend? It's a "sweet" combination, you will make again and again...
1/2 red onion, chopped into chunks 2 cups frozen broccoli 1/2 cup white quinoa (rinsed in a sieve under water) 1/3 cup dried cranberries 1 Tablespoon fresh parsley (chopped) 1 Tablespoon fresh mint (chopped)
Step 1: Preheat oven to 200 degrees. Spread out the sweet potato and red onion on a lined on a baking tray. Spray with cooking oil. Cook for 25 minutes and allow to cool.
Step 2: In a small saucepan, add the rinsed quinoa, 1 and 1/2 cups water, cumin and turmeric and bring to the boil. Simmer gently for 15 minutes, checking regularly to stir. When the water has evaporated, remove from heat and allow to cool.
Step 3: In a medium saucepan, boil then simmer the frozen broccoli for 2 minutes. Place broccoli in a sieve and refresh under cold water. Chop up roughly and discard the thicker branches. Allow to cool.
Step 4: In a salad bowl, combine the cranberries, parsley, mint, quinoa, broccoli, sweet potato and red onion. Drizzle over 1 tablespoon olive oil. Cover and place in the fridge. Drizzle the other tablespoon of olive oil over the salad just before serving and toss to combine.
Prepare all the separate ingredients and then combine
Step 5: To make dressing, combine the tahini, maple syrup and lemon juice and mix until well combined. Add boiling hot water 1 tablespoon at a time, until it is the desired consistency. Drizzle over the salad prior to serving.
I personally enjoy this salad with cold BBQ chicken, as an easy dinner or a tasty lunch I can take to work. The combination of the BBQ chicken, spices, roast vegetables and creamy dressing, make it a filling, healthy and easy meal to enjoy all year around. As the salad contains carbs in the sweet potato and protein and quinoa, it has everything you need for a healthy base to a salad bowl. Why don't you give it a try this weekend?
An easy lunch or dinner, with BBQ chicken and drizzled with tahini dressing