Looking for ways to cut down on meat in your diet? Try these tasty grilled broccoli 'steaks' from The Australian Women's Weekly's 'Super Foods and Power Juices' cookbook - lovely served with a zesty ricotta quinoa salad.
2.Rinse quinoa under cold water; drain well. Spread on an oven tray. Bake for 10 minutes, stirring halfway through, or until toasted and golden. Cool to room temperature.
3.Combine broccoli, zucchini and oil in a large bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes, each side or until just cooked. Remove from heat; cover to keep warm.
4.Cook zucchini on heated oiled grill plate for 1 minute each side.
5.Make lemon dressing: Whisk ingredients in a small bowl; season to taste.
6.Arrange vegetables on a serving platter, top with ricotta, quinoa, almonds and cranberries. Serve drizzled with dressing.
Add a pinch of crushed chilli flakes to the quinoa for the final minute of baking time.
Note
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