Broccoli steaks with quinoa and ricotta

Prep 0 h : 10 m
Cook 0 h : 10 m


  • 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.