Grilled Broccoli with Quinoa
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Recipe by Sam Johnson, head chef of a popular American restaurant.
Ingredients
- Narshehab sauce - 1 fl oz
- Soy Sauce - 1 fl oz
- Red Wine Vinegar - 0 fl oz
- Vegetable Oil - 3 fl oz
- Citrus Zest Mix - 0 oz
- Meyer Lemon Juice - 0 fl oz
- Fish Oil - 0 fl oz
- Mint - 0.1 oz
- Cilantro - 0.1 oz
- Broccoli - 5.3 oz
- Olive Oil - 1 fl oz
- Quinoa - 2.1 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Mix the narsharab sauce with soy sauce and wine vinegar.
Step 2
Add vegetable oil, a pinch of lemon zest, lemon juice, and fish sauce. Mix thoroughly until well combined.
Step 3
Finely chop the cilantro and mint, reserving a couple of mint leaves for garnish. Add the chopped herbs to the prepared sauce and mix again.
Step 4
Blanch a medium-sized broccoli florets in boiling water without trimming the stem.
Step 5
Place the broccoli in a tray and drizzle with olive oil. Grill on a barbecue or grill until browned on all sides, making sure the broccoli remains crispy.
Step 6
Rinse the quinoa thoroughly, add it to boiling salted water (the water should be twice the amount of quinoa), and simmer on low heat for 15 minutes until softened. Then let it rest with the lid on for 5 minutes.
Step 7
Place the cooked quinoa on a plate and drizzle with some of the dressing.
Step 8
Place the broccoli next to it and drizzle with the dressing. Season with salt and garnish with mint leaves.
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