Broccoli Salad with Mint & Lemon Dressing
Tangy and fresh broccoli salad with mint and lemon dressing, perfect for a light meal
Ingredients
Main ingredients
- 120 g Quinoa rinse it well to get rid of bitterness
- 340 ml Water for cooking the quinoa in your pressure cooker
- 1 Broccoli head chop into bite-sized florets for steaming
- 200 g Green beans topped and tailed, ready for blanching
- 1 heaped tablespoon Pinenuts for roasting or toasting before adding
- Rocket a couple handfuls, as much as you want
- 1 handful Fresh mint chop it up fine for that fresh herby punch
- 1.5 tablespoons Pomegranate seeds you can sprinkle more if you like
- 2 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil evoo
- Ground black pepper to taste
Instructions
Instructions
- First, rinse your quinoa under cold water really well. Combine it with the 340ml water inside your pressure cooker’s pot.
- Lock the lid and set to cook under pressure for about 15 minutes until the quinoa gets fluffy and soft.
- While that’s going, boil a pot of water on the stove and blanch your green beans for 3-4 minutes. You want them tender but still crisp, then rinse under cold water to stop cooking.
- Chop your broccoli into small florets and steam them inside your pressure cooker or a steamer basket for about 5-7 minutes until they’re bright green and tender.
- Once the quinoa’s done, let your pot go through a natural release phase so it finishes cooking gently and keeps that broth depth in the grains.
- Dump quinoa, beans, broccoli, pinenuts, rocket, mint, and pomegranate seeds in a big bowl. Whisk together lemon juice and evoo with black pepper, pour it over, and toss gently. Serve now or chill for half an hour to let flavors blend.
Notes
Serve with extra pomegranate seeds if desired, but remember the FODMAP allowance is ¼ cup. Use 1 tablespoon dressing per portion.