Flannerys
broccoli-lentil-salad

Greens & Grains with Orange dressing

Nutrient dense green salad – or serve slightly warm in the winter months!

Ingredients

  • 1/2 cup cooked Flannerys Organic Lentils, rinsed ( bring to the boil 1 cup of lentils to 2 cups of water)
  • 1/2 cup of cooked Flannerys Organic Black Turtle Beans, rinsed ( 1 cup Black Turtle Beans generally cooks with 3 cups of water)
  • 1/2 cup of uncooked Flannerys Organic Red Quinoa, rinsed
  • 1 organic Broccoli, washed and cut into florets
  • 1 small red onion
  • Fresh thyme and rosemary for seasoning
  • 1 cup of organic spinach leaves or greens
  • 1 yellow capsicum for colour
  • 1/2 cup Flannerys Organic Cranberries

Dressing

  • 3 TBS Flannerys Organic Apple Cider Vinegar
  • 1/4 cup of fresh orange juice
  • 3 tsp mustard
  • 1/4 cup Flannerys Organic EV Olive Oil
  • 1 clove of garlic, crushed
  • a pinch of orange zest + salt and pepper to season

Method

  • If you have time, soak the beans and lentils over night before cooking and then drain and boil until soft – set aside off the heat
  • Preheat your oven and add broccoli heads, chopped onion, garlic and a handful of chopped herbs to a bowl. Add 2 TBS olive oil and toss to coat – spread evenly on a lined baking tray and roast until golden.
  • Cook the quinoa (1 cup quinoa to 1 1/2 cups of water) bring to the boil, stir until all the water has absorbed.
  • Combine the lentils, beans, quinoa & roasted broccoli mix with the spinach leaves, chopped capsicum and finally a few cranberries.
  • Make the dressing by combining all the ingredients to together in a jar and shaking well.
  • Pour over the dressing to serve.

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