Balsamic Glazed Beetroot and Broccoli Salad with Quinoa and Feta
For some reason I have been craving veggies all week, particularly broccoli which I have been eating by the pot full with a Thai style dipping sauce. It’s probably a reaction to all the Christmassy food – just as well as I need something light and tasty (I swear I’m not going to use the dreaded detox word in this post – I’m a bit sick of that January bandwagon every magazine and health blog seem to have jumped on).
Instead, think of this salad as a perfect lunch or light dinner – add some fish or meat and you would have a great evening meal. It was perfect food today, filling and full of flavor without having to work too hard to produce something.The bonus is that it is rich in antioxidants, nutrients and vitamins, and great if you are on that dreaded detox wagon! •°*””*°•♥
Oven at 180C
1 Small head of broccoli in florets & steamed until slightly tender
1 cup of red quinoa cooked in 250ml water until soft and fluffy
90gr feta or goats cheese
3 tbsp sesame seeds (toasted)
1 small head of bok choy shredded
2 small cooked beetroot quartered
50ml Balsamic Vinegar (I used a pomegranate flavoured one)
100ml olive oil
1 tsp brown sugar
Whisk the dressing ingredients and reserve 2 tbsp of it.
Toss the broccoli, bok choy and beetroot in the rest of the dressing & tip into a deep baking tray.
the oven for 15 minutes
Toss in the sesame seeds and stir in the cooked quinoa
Tip onto your serving place and sprinkle over the last of the dressing