Broccoli, Quinoa & Tahini Salad Recipe

Posted on July 9, 2020

This delicious salad is full of protein, fibre, antioxidants, calcium, zinc, and healthy fats as well as sulforaphane and important chemical found naturally in the broccoli that helps with detoxification. The health benefits of broccoli are so far reaching its great to find different ways to incorporate it into your everyday meals.
for the salad
2 heads of broccoli
400gm quinoa
3 handfuls of rocket roughly chopped
1/3 cup pumpkin seeds
Iodised sea salt
for the dressing… 
4 tablespoons tahini paste
approximately 70ml water
1/2 garlic clove crushed
2 tablespoons tamari
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon lemon juice
Blanch broccoli in salted boiling water for around 3-4 minutes, and then run under cold water. Cook the quinoa using the absorption method provided on the packet. keep it aside to cool until it is room temperature. When the quinoa and broccoli have both cooled, combine in a bowl with fresh rocket.
Gently toast the pumpkin seeds in a fry pan and dry roast until they begin to make popping sounds and turn a light brown.
For the dressing..
Whisk together all of the ingredients until they are combined well. Add water until you reach your preferred texture, then season with salt and pepper to taste. Pour the dressing over the ingredients and toss gently.
Sprinkle with toasted pumpkin seeds and enjoy.

Written by Georgia Borowski, our in-house Naturopath

To learn more about how Naturopathy at Women’s Health Melbourne can support you and your menstrual cycle click here to make an appointment.



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