Braaied broccoli steaks with quinoa
If you’re vegetarian and feeling disregarded at a braai, in the present day is your fortunate day. We’ve a luxurious dish that may have everybody round you wishing they’d considered it.
Presenting the braided broccoli steaks, served with quinoa.
PREP TIME quarter-hour | COOK TIME 20 minutes | SERVES 4
INGREDIENTS
- 1⁄3 cup quinoa or couscous
- 700 g broccoli, lower into 1 cm thick slices
- 2 small zucchini (180 g), thinly sliced
- 2 tbsp olive oil
- 80 g feta, crumbled
- 2 tbsp flaked almonds
- 2 tbsp dried cranberries
LEMON DRESSING
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1 clove garlic, minced
METHOD
Preheat oven to 180°C.
Unfold quinoa or couscous throughout an oven tray. Bake, stirring midway, for 10 minutes or till toasted and golden. Cool to room temperature.
Add quinoa or couscous to a bowl with 1 tbsp of oil. Toss to coat effectively.
Mix broccoli, zucchini and the remaining oil till greens are coated. Cook dinner broccoli on a heated oiled grill plate over medium-high warmth for 3 minutes both sides or till simply cooked.
Take away from warmth, and canopy to maintain heat. Cook dinner zucchini on a heated oiled grill plate for 1 minute on both sides.
LEMON DRESSING
Add components to a bowl, season and whisk to mix.
SERVE
Organize greens on a platter and high with feta, quinoa or couscous, almonds and cranberries. End with a beneficiant drizzle of dressing.
TIP: The cranberries add a pop of sweetness to this scrumptious veggie dish.
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