Fibre and antioxidant rich, this vibrant salad, with its delightful mix of textures, makes a wonderfully refreshing lunch.
- ½ cup white quinoa
- 300 g broccoli, cut into florets
- 2 medium oranges
- 1 tsp lime juice
- ¼ cup extra virgin olive oil
- 1 tsp honey
- 1 tbsp curly parsley, finely chopped
- 2 small fennel bulbs, halved vertically, fronds reserved
Put the quinoa into a saucepan with 1 cup of water and bring to the boil. Cover, reduce to a simmer and cook for 10 mins. Remove from heat, keep the saucepan covered and allow the grains to gently steam for another 4 to 5 mins. Transfer to a wide bowl and allow to cool.
Meanwhile, bring a saucepan of salted water to the boil; add the broccoli, return to the boil. Drain and rinse under cold water.
With a sharp knife, remove all the skin and pith from the oranges. Holding the oranges over a large bowl, remove the segments by running the knife between the membranes. Put the range segments into a separate bowl and keep any of the juice from the orange to use in the dressing. Add the lemon juice, oil, honey and parsley to the orange juice. Season with sea salt and freshly ground black pepper.
Put the fennel, cut-side down, onto a mandolin and finely slice the fennel. Add the sliced fennel to the bowl and toss to coat in the dressing.
Photo: Ben Dearnley/bauersyndication.com.au