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Quinoa, Broccoli & Almond Salad

Quinoa, Broccoli & Almond Salad

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This light and fresh tasting quinoa salad is made with broccoli florets, vegetable stock, chillies and almonds. It’s so easy and quick. To serve, the quinoa is drizzled in a sweet and tangy dressing. Surprise the family with this gem of a recipe.

Preparation time


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

Preparation method

Heat margarine in a saucepan over medium-high heat. Add the onion, and cook for 5 minutes, until softened and starting to colour. Remove from heat and leave to cool.
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.
In a large bowl, add the cooked onion, broccoli florets, parsley, red chilli and toasted almonds. Mix well.
Add the quinoa, lemon juice and Robertsons Course Black Pepper. Stir to combine.


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