Cumin, Quinoa and Broccoli Salad with Yoghurt Dressing.

Toasted and freshly ground cumin seeds gives to this green salad a warm depth of the flavour. A low fat and refreshing dressing based on Greek yoghurt goes well with broccoli, quinoa and cumin. Acidic yoghurt is the secret weapon for flavours, it makes the taste richer and brings the balance to the dish.

Salad is a meal is a great way to hit “reset” after holidays. Additionally, this simple and satisfying salad can be done in less than 30 minutes.

Cumin, Quinoa and Broccoli Salad with Yoghurt Dressing.

Recipe by Leno RegushCourse: Lunch, Dinner, SidesCuisine: Middle EasternDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

20

minutes
Calorieskcal

Toasted and freshly ground cumin seeds gives to this green salad a warm depth of the flavour. A low fat and refreshing dressing based on Greek yoghurt goes well with broccoli, quinoa and cumin. Acidic yoghurt is the secret weapon for flavours, it makes the taste richer and brings the balance to the dish.

Ingredients
For quinoa

  • 1 cup white quinoa

  • 1 Tbsp tamari

  • juice of 1/2 lemon

  • 2 cups stock or water

  • For salad
  • medium size broccoli, cut into florets

  • 1 tsp toasted cumin seeds, ground in a mortar

  • 1 tsp sumac

  • 1/2 cup chopped coriander leaves

  • 1/2 cup pomegranate seeds

  • Garlic yoghurt dressing
  • 1/2 cup plain Greek yoghurt

  • splash of olive oil

  • 1 garlic clove, grated

  • salt

  • freshly ground black pepper

  • lemon zest and juice

  • splash of water

Directions

  • Quinoa. Rinse quinoa with cold water using a sieve until the water that comes through is clear. Place the quinoa in a saucepan with 2 cups of stock, lemon juice, and tamari. Let the quinoa boil two minutes, cover with a lid, then let it simmer 10-15 minutes until all the liquid is absorbed. Fluff with a fork and chill slightly. Set aside.
  • Put the broccoli florets into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for about 3-5 minutes or until crisp-tender. Cool the broccoli slightly, then chop it roughly.
  • For garlic yoghurt dressing mix all ingredients in a mixing bowl using a whisk. Season with salt and freshly ground black pepper.
  • In a large mixing bowl, toss together the quinoa, broccoli, cumin seeds, coriander leaves, sumac, pomegranate seeds and the yoghurt dressing.
  • The salad can be served warm or chilled. Enjoy!
 

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