Setting
I lived on this as my main meal for years, it was a staple in the cafe in which I worked at the time. Nutty, light and nutritionally dense it really sustained me through my early twenties.
- Two cups of Quinoa, cooked according to packaging instructions
- One head of broccoli, chopped into bite size pieces
- A few handfuls of rocket
- A vine or two of cherry tomatoes, halved
- One third of a cup of toasted sesame seeds
- 2 tablespoons of Soy Sauce
- 1 tablespoon of ACV
- 2 tablespoons of EVOO
- Cumin to taste
- Pepper to taste
Ingredients
Instructions
Combine the Soy Sauce, Vinegar, EVOO, cumin and pepper.
Add the broccoli to the dressing and coat well. Leave to sit for a few minutes so that the broccoli can absorb as much dressing as possible.
Add in the cherry tomatoes, stirring to coat well, then add the quinoa.
Mix in rocket and sesame seeds.
Add extra seasoning if you need some, but I find that as long as I coat the broccoli in the dressing first, the dish is pretty flavourful.