Name: Broccoli steaks with quinoa and ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (100g) white quinoa; 700 gram broccoli, cut into 1cm thick slices; 2 small zucchini (180g), sliced thinly; 1 tablespoon olive oil; 80 gram ricotta, crumbled; 2 tablespoon natural flaked almonds; 2 tablespoon dried unsweetened cranberries; Lemon dressing; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; 1 teaspoon finely grated lemon rind; 1 clove garlic, crushed

Broccoli steaks with quinoa and ricotta

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.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1/2 cup (100g) white quinoa

700 gram broccoli, cut into 1cm thick slices

2 small zucchini (180g), sliced thinly

1 tablespoon olive oil

80 gram ricotta, crumbled

2 tablespoon natural flaked almonds

2 tablespoon dried unsweetened cranberries

Lemon dressing

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

1 teaspoon finely grated lemon rind

1 clove garlic, crushed

Method

1.Preheat oven to 180°C.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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