Quinoa, Roast Broccoli & Avocado Salad

Name: Quinoa, Roast Broccoli & Avocado Salad
Yield: 4 main-course salads
Ingredients: 180 g Dry quinoa; 360 ml Water; 500 g Broccoli, florets; 20 ml Olive oil; 200 g Avocado, diced; 30 g Pumpkin seeds; 120 ml Lemon & Tahini Dressing; 2 g Salt

Quinoa, browned broccoli and avocado with pumpkin seeds and lemon tahini.

Quinoa, Roast Broccoli & Avocado Salad prepared as described in the recipe

Quinoa, browned broccoli and avocado with pumpkin seeds and lemon tahini.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Dry quinoa180 g
Water360 ml
Broccoli, florets500 g
Olive oil20 ml
Avocado, diced200 g
Pumpkin seeds30 g
Lemon & Tahini Dressing120 ml
Salt2 g

Method

Rinse quinoa, add measured water and simmer covered for 15 minutes. Rest off heat for 10 minutes, fluff and cool.
Toss broccoli with oil and salt; roast at 220°C for 15 to 20 minutes until browned at the edges and still firm.
Toast pumpkin seeds in a dry pan for 2 minutes. Fold quinoa and broccoli with half the dressing.
Add avocado and seeds and drizzle remaining dressing at service.

Chef’s notes

Grain, greens and unsaturated fats in a substantial main-course salad.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026