Broccoli Quinoa Salad with Miso-Marinated Root Vegetables & Turmeric Hummus – Food Pharmacy

Recipes, Therese Elgquist

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Broccoli Quinoa Salad with Miso-Marinated Root Vegetables & Turmeric Hummus

Food prepping/food planning, is truly one of smartest tricks to staying on top of a busy life. When you have already prepped some of ingredients, putting together a delicious and nutritious meal is so much easier – even on a tiresome weekday. Today’s recipe is therefore divided into two different days, but don’t get hung-up on that – if you want to eat this tonight, it works that way too!

Broccoli Quinoa Salad with Miso-Marinated Root Vegetables & Turmeric Hummus
(4 servings)

1 broccoli head
1 teaspoon unfiltered apple cider vinegar
1 ¾ cups cooked black beans
1 fennel, thinly sliced (use a mandolin, cheese slicer or a sharp knife)
6 medium carrots (400g)
6 medium parsnips (400g)
1 tablespoons organic light miso paste
2 1/2 tablespoons cold pressed canola oil
1 tbsp water
½ cup organic baby spinach
sprouts (optional)
Flake salt and freshly ground black pepper

Prepared components:
4 portions of black quinoa
4 servings of turmeric humus (see recipe under “Day 1”)
Roasted, or natural, seeds and/or nuts

Day 1

During day 1, you’ll prepare the turmeric hummus, quinoa and roasted nuts. Start with the turmeric hummus: Cook 1 cup of red lentils(this is the base instead of chickpeas) according to the instructions on the package. Pour off leftover liquid and allow to drain thoroughly (otherwise it will be more of a soup than hummus). Mix with 1 crushed garlic clove, 2 teaspoons ground turmeric, ⅛ teaspoon cayenne pepper and ¼ cup coconut cream (or the thick, top layer of a regular package of coconut milk). Flavor with sea salt and freshly ground black pepper. You can also squeeze in a splash of lemon or lime if you have some home.

Cook a large batch of quinoa (so it will be enough for a few days – yay, food planning!) According to the instructions on the package. Also roast optional seeds and/or nuts in the oven at 100 degrees until they smell fragrant and get an extra crispy (usually take about 60 minutes).

Day 2

Which root you choose does not matter much – vary depending on what is at home or in the store. Maybe you are craving cabbage, celeriac, golden beetroot or parsley root today?

The super trend with cauliflower rice has probably not passed anyone by. That is why we are switching things up with something as exciting as (drum roll) BROCCOLI RICE! Just to give a little more color, create variety and so on. Divide the broccoli into smaller bouquets and cut the stem into slices. Mix into a crumb (rice) in a food processor or your high speed blender. Massage with 1/2 tablespoon oil, apple cider vinegar, a pinch of salt and a half pinch of black pepper.

Scrub and cut the root vegetables into smaller pieces, and thinly slice the zucchini. Steam the root vegetables for 5-10 minutes until they soften but still retain some crispiness (how long depends on the size of your pieces). Allow to cool.

Whisk together the miso paste, 2 tablespoons oil and water into a creamy dressing. Mix into the steamed root veggies.

Combine some quinoa and broccoli and serve on a bed of baby spinach topped with the miso marinated root vegetables and hummus. Ganish with some sprouts. Enjoy!

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