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Quinoa, Broccoli & Almond Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

10.6g

Energy (kJ)

1151kJ

Energy (kcal)

275kcal

Carbohydrate incl. fibre (g)

44.9g

Carbohydrate excl. fibre (g)

38.3g

Sugar (g)

6.7g

Fibre (g)

6.6g

Fat (g)

7.1g

Saturated fat (g)

0.7g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

27mg

Salt (g)

0.07g

Vitamin A (IU)

969IU

Vitamin C (mg)

69.6mg

Calcium (mg)

85mg

Iron (mg)

3.54mg

Potassium (mg)

587mg

Total

42.3g

4604kJ

1102kcal

179.6g

153.4g

27.0g

26.3g

28.2g

2.7g

23.0g

12.6g

10.4g

0.0g

0mg

106mg

0.27g

3877IU

278.3mg

341mg

14.15mg

2348mg

  • 15 ml Stork Spread
  • 1 red onion sliced
  • 200 g quinoa washed and drained
  • Knorr Vegetable Stock Pot
  • 500 ml water
  • 15 ml castor sugar
  • 1 broccoli head cut into florets and blanched
  • 30 ml fresh parsley chopped
  • 2 red chillies finely chopped seeded
  • 30 ml raw almond sliced and toasted
  • 1 lemon juiced
  • 3 ml Robertsons Coarse Black Pepper
  • 1 Heat Stork Margarine in a saucepan over medium-high heat. Add the onion, sliced and cook for 5 minutes, until softened and starting to colour. Remove from heat and leave to cool.
  • 2 In a large pot, add the quinoa, Knorr Vegetable Stock Pot, water and sugar. Bring to the boil over high heat, then simmer on low heat for 10 minutes, until quinoa is tender. Remove from heat, separate with a fork and leave to cool slightly.
  • 3 In a large bowl, add the cooked onion, broccoli florets, parsley, red chilli and toasted almonds. Mix well.
  • 4 Add the quinoa, lemon juice and Robertsons Course Black Pepper. Stir to combine.