Ingredients
-
400g broccoli florets
-
200g cooked quinoa
-
1 tbsp lemon juice
-
1 tbsp olive oil
-
40g flaked almondstoasted
-
salt, pepper and oilas needed
Directions
Tender broccoli florets cooked until lightly golden, tossed with fluffy quinoa, fresh lemon and olive oil, then finished with crunchy flaked almonds. A warm, fresh side that works beautifully with roasts or grilled mains.
Ingredients
| 400g broccoli florets | |
| 200g cooked quinoa | |
| 1 tbsp lemon juice | |
| 1 tbsp olive oil | |
| 40g flaked almonds | |
| salt, pepper and oil |
Steps
|
1
|
Place the broccoli florets onto the enamel tray, drizzle with a little olive oil and season with salt and pepper, then toss to coat evenly. |
|
2
|
Place the enamel tray on the glass turntable. Select Combination 5 and cook at Grill 2 + MW 100 for 7–10 minutes until the broccoli is tender and lightly golden around the edges. |
|
3
|
Transfer the warm broccoli to a serving bowl and add the cooked quinoa. |
|
4
|
Drizzle over the lemon juice and about 1 Tbsp olive oil, then toss gently to combine. Taste for seasoning, and adjust the quantity of oil and lemon juice to preference. |
|
5
|
Finish with the toasted flaked almonds and serve warm. |
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