Broccoli steaks with quinoa and ricotta
100g white quinoa
700g broccoli, cut into 1cm thick slices
180g courgettes, thinly sliced
1 tbsp olive oil
80g ricotta, crumbled
2 tbsp dried unsweetened cranberries
For lemon dressing, whisk together:
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 small clove garlic, crushed
Preheat oven to 180°C.
Rinse quinoa under cold water; drain well.
Spread on an oven tray.
Bake for 10 mins, stirring halfway through, or until toasted and golden.
Combine broccoli, courgette and oil in a large bowl until vegetables are coated.
Cook broccoli on a heated oiled grill plate over medium high heat for 3 mins, each side or until just cooked.
Remove from heat; cover to keep warm.
Cook courgette on heated oiled grill plate for a minute each side.
Arrange vegetable on a serving platter, top with ricotta, quinoa, almonds and cranberries.
Serve drizzled with dressing.