Superbowl Salad with Quinoa Recipe
Serves
4
- 1 red onion, quartered
- 1 large courgette, diced
- 1 small butternut squash, peeled, deseeded and diced (or 350g sweet potatoes, peeled and diced)
- 1 red pepper, deseeded and diced
- 1 small yellow pepper, deseeded and diced
- 1tbsp rapeseed oil
- 200g quinoa (mixed red, black and white quinoa)
- 1/2 reduced salt vegetable stock cube (5g)
- 100g purple sprouting broccoli, trimmed
- juice of 1 lemon or lime
- 1 garlic clove, finely chopped
- 2tbsp mixed toasted seeds
- 150g cherry tomatoes, halved
- small bunch of mixed fresh basil and parsley, roughly chopped
- freshly ground black pepper
To serve
- 50g fresh pomegranate seeds
Method
Preheat the oven to 200°C. Put the red onion, courgette, squash and peppers in a roasting tin. Drizzle over the rapeseed oil and season well with black pepper. Roast the veg for about 30–40 minutes until softened and beginning to colour at the edges.
Meanwhile, rinse the quinoa (to remove a slightly bitter coating on the seeds), put it in a saucepan with the crumbled stock cube and cover with 250ml of water. Bring to the boil, then reduce the heat, cover and cook for about 12-15 minutes until tender and the little ‘tails’ appear. Remove from the heat and leave to cool and absorb most of the water, then drain well. Spread it out over a shallow dish to dry and fluff up.
Snip the purple sprouting broccoli heads, stalks and leaves into bite-sized pieces. Boil or steam for a few minutes until just tender, then drain.
Put the quinoa in a large bowl. Add the lemon or lime juice, garlic, mixed seeds, cherry tomatoes, chopped herbs and the hot roasted vegetables and broccoli and stir to mix.
To serve, stir through the pomegranate seeds. Serve warm or cold.
Recipe taken from Ultimate Diabetes Cookbook by Phil Vickery. Published by Kyle Books, photography by Sean Calitz.
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