Broccoli, quinoa and almond salad
This is a protein packed and liver-loving salad. The liver support is from the kale and broccoli which are members of the cruciferous family of vegetables. The protein comes from the quinoa, edamame beans, almonds and almond butter in the dressing. A fantastic post-workout salad to keep you satisfied.
ingredients
serves 2
60g dried quinoa/ 170g cooked quinoa
200g broccoli, cut into small florets
3 large stalks of kale, finely chopped
150g edamame beans
60g almonds, chopped
Dressing
2 tablespoon almond butter
1 teaspoon rice vinegar
1 teaspoon tamari
1 teaspoon maple syrup
1 teaspoon sesame oil
1 tablespoon water
method
prep time: 30 mins
If using dried quinoa, cook according to packet instructions.
Bring a pan of water up to boiling and add the edamame beans.
Put the broccoli in a steaming basket and place on top of the edamame beans to lightly steam.
When the edamame beans are cooked add to a salad bowl.
Add the cooked quinoa and chopped kale.
For the dressing whisk all the ingredients together and loosen with water. You might need to add a little more water to get a runny consistency.
Add the dressing to the salad and mix everything together.
Top with the chopped almonds and serve.
the health boost tip
Cruciferous vegetable support the liver as they help to increase the liver's natural detoxification enzymes and protect it from damage.
