Name: High Protein Chopped Broccoli Salad
Yield: 4
Ingredients: 1 Large Or Two Small Broccoli Heads (Make sure they are firm and fresh); 200g Quinoa; 1x 700g jar/ 2 x 400g tins Chickpeas; 50g Dried Cranberries or Goji Berries; 1 Red Onion; 25g Sunflower Seeds; 50g Roasted Peanuts; 4 Tbsp Nutritional Yeast; 1 ½ Tbsp Apple Cider Vinegar; 2 Tbsp Balsamic Vinegar; 2 Tsp Maple Syrup; 65ml Rapeseed or Olive Oil; 1 Tsp Dijon Mustard; 2 Tbsp Lemon Juice

High Protein Chopped Broccoli Salad

This crunchy broccoli and quinoa salad is perfect for meal prep as it’s made with sturdy ingredients that will stay crunchy in the fridge

Salads

Rinse the quinoa very well and add to a saucepan. Cover the quinoa with double the amount of water and a pinch of salt. Bring to a boil and then reduce the heat and simmer for 12 mins.

Drain and rinse under cold water in a colander. Set aside or in the fridge to cool while you prepare the rest.

Finely chop the broccoli florets. Peel the tough skin from the broccoli stem and finely chop the broccoli stem or grate it on a cheesegrater. Add to a large bowl.

Drain the chickpeas, finely chop the red onion and add these to the bowl. Add the goji berries, sunflower seeds and peanuts to the bowl.

To make the dressing, mix all of the ingredients in a jar and shake well to combine.

You can mix the dressing before storing as the ingredients will stay crisp and absorb the dressing well. Keep refrigerated for up to 3-4 days.