Broccoli packs a powerful punch when it comes to antioxidants. This super vegetable is rich in two important phytonutrients — sulforaphane and indole-3-carbinol — which contribute to broccoli’s cancer-protective properties. Quinoa is full of health-boosting nutrients, including protein to support growth and repair of muscles, vitamin E for cardiovascular and skin health, and magnesium to support healthy nerve function and improve energy levels and quality of sleep. Quinoa is also an excellent source of fibre, which helps keep you regular and lowers cholesterol levels. Oranges are loaded with vitamin C, crucial for healthy adrenal glands, collagen production and a strong immune system. To get the most out of orange juice, squeeze oranges just before serving. Haloumi adds plenty of flavour, protein and calcium to this dish. Cheese is a good source of vitamin K2, needed to promote bone health.
Serves: 2–4
=R1=
Servings
2-4
Prep time
Cook time
Recipe
Ingredients
- ½ cup uncooked quinoa
- 140g broccoli florets, lightly steamed
- 140g haloumi, sliced into thick slices
- 1 cup red cabbage, shredded
- 1 stalk celery, diced
- Handful parsley
- ½ red onion, finely sliced
- 2 oranges, peeled & cut into pieces
- 100g baby salad leaves
-
- Dressing
- Juice 1 orange
- ¼ cup olive oil
- 2 heaped tsp Dijon mustard
- 3 tbsp red-wine vinegar
Method
- Wash quinoa well to remove bitter coating, then add to medium saucepan with 1 cup of water. Bring to boil and reduce heat to simmer for 15 mins, until quinoa is light and fluffy. Add more water if needed. Place in medium bowl and set aside.
- Add broccoli to quinoa.
- Fry haloumi in hot frypan until browned both sides.
- Gently toss haloumi, cabbage, celery, parsley, onion, orange and green leaves with broccoli and quinoa mix.
- To make dressing, mix dressing ingredients together in a jar and shake well. Toss dressing through salad and serve. Leftover dressing stores well in the fridge in a sealed jar for a week.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
