Quinoa and broccoli salad with blue cheese dressing

Babiche Martens

This quinoa and broccoli salad is quick and simple, and the creamy blue cheese dressing transforms this into a delicious dish. Blanch the broccoli to keep it fresh and crunchy, and then top the salad with grilled chicken or steak straight from the barbecue for a delicious mid-week dinner. Quinoa is available at most supermarkets.

Ingredients

2 cups	Water, salted
1 cup	Quinoa
1 head	Broccoli, cut into small florets (Main)
½ cup	Raw cashew nuts, roughly chopped
80 g	Blue cheese, crumbled
2 Tbsp	Olive oil
¼ cup	Lemon juice

Directions

1. In a medium-sized pot bring 2 cups salted water to a simmer. Add the quinoa, stir then cover for 15 minutes on low until the liquid has all absorbed. Cool and fluff with a fork.
2. Blanch the broccoli for 2 minutes in boiling water. Drain and cool in cold water. Place half the broccoli into a food processor, pulsing until finely chopped.
3. Add both lots of broccoli and cashews to the quinoa.
4. To make the dressing blend 50g blue cheese with the oil and lemon juice. If a little thick add an extra spoon of lemon juice. Pour over the salad and combine well.
5. Serve with the remaining cheese crumbled over the top.

More simple and delicious recipes from Angela

• Rhubarb cake
• Cauliflower, chorizo and gruyere frittata