This warm quinoa, broccoli and carrot salad is packed full of plant based goodness. Broccoli is a super food in it’s own right, it boasts plenty of vitamins and minerals and has anti-inflamatory properties. Broccoli is also said to have cancer fighting powers due to containing Sulforphane which is being tested at the moment with positive results against cancers such as melanoma, pancreatic and prostate.
Broccoli also has Folate which is linked to decreasing the risk of breast cancer in women as well as protecting the stomach, pancreas, cervix and colon against cancer. This little green plant is high in Vitamin K which helps to improve bone health. Not only does Broccoli provide more Vitamin K in just one cup than you need for a whole day, a cup full also provides more Vitamin C than you need for the day too!
This quinoa bowl really is a superfood bowl, quinoa is one of the very few plant foods that contains all of the essential amino acids. The minerals and vitamins found in quinoa have been proven to have anti-viral, anti-inflammatory, anti-cancerous and anti-depressent properties, WOW! This high in fibre seed that acts like a grain is perfect for those who struggle to stomach gluten, as it’s naturally gluten free.
As well as broccoli and quinoa you’ll also find one of my favourite veggies in this warm salad bowl, beetroot. Beetroot has an abundant list of health benefits from aiding constimation, to slowing down the progression of dementia and improve athletic performance. It’s wonderful at lowering blood pressure and enhancing blood circulation.
This colourful salad features grated carrots which promote glowing skin and anti-aging benefits. A splash of apple cider vinegar adds a spark whilst the sweetness of the drizzle honey balances it perfectly. Topped with crunchy mixed seeds and peanuts, this salad is sure to get your taste buds tingling and your body feeling nourished, happy and healthy.
Warm Quinoa, Broccoli & Carrot Salad Ingredients:
Serves 8 (A great batch cooking recipe)
* 5 cups of cooked wholemeal quinoa
* 1 onion
* 3 garlic cloves
* 1 tin of chopped tomatoes
* 8 carrots
* 1 head of broccoli
* 2 cooked beetroots
* 2 tbsp of apple cider vinegar
* 1 tbsp of turmeric
* 1 tsp of ginger
* 2 veggie stock cubes
* 1 cup of water
* 3 tbsp of honey
* 1/2 cup of sultanas
* Peanuts & seeds to top
In a large saucepan add a spot of olive oil and slowly cook the chopped onion and crushed garlic. After ten minutes add a tin of chopped tomatoes and the quinoa. Stir well and add grated carrots and broccoli (Yep, both grated!) as well as grated beetroot. Finally add the vinegar, veggie stock cubes, honey, turmeric, ginger and water along with a pinch of salt and pepper to season. Cook for ten imuntes and once served top with mixed seeds and peanuts.
I’d love to hear your thoughts if you try this recipe, feel free to comment below, email me at firstname.lastname@example.org or tweet me on twitter. You can also find me on instagram where I mainly post lots of cat photos (oops!) and pinterest – I fall into a beautiful vortex where time no longer exsists, mesmerised by the pretty pictures, delicious recipes and gorgeous outfits, does this happen to anyone else?!