Recipe

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.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Broccoli steaks with quinoa and ricotta
  • 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

Broccoli steaks with quinoa and ricotta
  • 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.

Notes

Add a pinch of crushed chilli flakes to the quinoa for the final minute of baking time.

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