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Miso broccoli, egg & quinoa salad

Miso broccoli, egg & quinoa salad served in a bowl

Miso broccoli, egg & quinoa salad

Name: Miso broccoli, egg & quinoa salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 100g thin-stemmed broccoli spears; 1 medium egg; 2 tsp white miso paste; 1 lime juiced; 125g cooked quinoa; 70g frozen peas defrosted; 3 radishes thinly sliced; ½ tbsp sesame seeds

Esther Clark

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Serves 1

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.1 out of 5.9 ratingsRate

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Pack a lunch that will power you through the afternoon with this healthy miso and lime-dressed salad with broccoli, peas, boiled egg and radishes. It's tasty and full of goodness

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g thin-stemmed broccoli

spears
1 medium egg
2 tsp white miso paste
1 lime

juiced
125g cooked quinoa
70g frozen peas

defrosted
3 radishes

thinly sliced
½ tbsp sesame seeds

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Nutrition: Per serving

kcal367

low
fat12g

low
saturates2g
carbs36g
sugars7g
fibre11g
protein23g
salt1.2g

Method

step 1

Bring a pan of water to the boil. Add the broccoli and cook for 3 mins, then lift out with a slotted spoon and leave to cool. Lower the egg into the water and gently simmer for 6 mins. Drain and set in a bowl of cold water to cool.
step 2

Whisk the miso and lime juice in a small bowl, then toss with the quinoa, peas, radishes and cooked broccoli. Tip the salad into your lunchbox or an airtight container. Peel the egg, slice in half and arrange on top of the quinoa, then sprinkle with the sesame seeds.

Recipe from Good Food magazine, April 2019

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A star rating of 4.1 out of 5.9 ratings

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