Broccoli and Brussels sprouts are two veggies that contain more protein than
most others, so try and include them in your weekly meal plan.
Servings: 4
Total Time: 35mins
Ingredients:
⅓ cup red quinoa
⅔ cup water
1 tsp lemon rind (finely grated)
1 pound 2 ounces baby broccoli (trimmed)
10½ ounces Brussels sprouts (halved)
2 cloves garlic (peeled and thinly sliced)
Sea salt and cracked black pepper
¼ cup extra virgin olive oil
8¾ ounces halloumi (chopped)
2 cups red-veined sorrel leaves
Dressing:
1 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
1 tsp honey
Directions:
1. Over moderate heat, combine the quinoa with the water and lemon rind.
Cover the pan with a lid and bring to boil. Then, turn the heat down to low.
Cook while covered for 15 minutes.
2. Second, take the pan off the heat and put to one side, while covered, for 4-
5 minutes.
3. In the meantime, while the quinoa cooks, preheat your grill to high.
4. Arrange the broccoli, sprouts, garlic, salt, and black pepper along with 2
tablespoons of oil in an oven tray and toss to incorporate.
5. Cook, turning over halfway through cooking for 8-10 minutes until
charred.
6. Put the now cooked quinoa, broccoli, sprouts, halloumi, and sorrel leaves
in a bowl.
7. For the dressing: Add the lemon juice, oil, and honey in a bowl and stir to
incorporate.
8. Pour the dressing over the salad. Then, toss gently to incorporate.
9. Divide between 4 bowls and serve.