Broccoli Quinoa Salad with Honey Mustard Dressing
Quinoa salads are one of my favorite salads, they're an easy one pot meal that you can throw together with little effort. You will be surprised to learn quinoa has as much iron as meat, it is a great source of protein and fibre. An endometriosis-friendly diet should be high in fibre. Increase your fibre intake as this binds to excess oestrogen in the digestive tract ensuring its eliminated and not re-circulated. Fibre also feeds gut bacteria, which prevents oestrogen from being reabsorbed into the circulatory system. Aim for about 25 grams of fibre each day, quinoa and or chickpeas are a fabulous universal source of fibre.
- Broccoli - 2 Cups of florets
- Freekah (or cracked wheat or quinoa) - 1 Cup - Cooked
- Radishes - 3 finely sliced
- Pumpkin seeds - Toasted - 2 tablespoons
- Goats Cheese - Organic - 1/2 cup - crumbed
- Extra-virgin olive oil - 1/2 Cup
- Lemon juice - 2 tablespoons
- Dijon mustard - 2 tablespoons
- Apple cider vinegar - 1 tablespoon
- Honey - manuka - 1 tablespoon
- Garlic - finely chopped - 2 Whole Cloves
- Rinse the quinoa under cold water in a metal sieve for about 30 secs.
- Cook quinoa as per the packaging instructions. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork. Set aside for now.
- Blanch the broccoli in a pot of boiling water. Once the the broccoli is vibrant green, the the tops of the florets are tender, drain and rinse under cold water, set aside.
- In a glass jar, add all of the dressing ingredients and shake until the contents have emulsified.
- In a salad bowl add, the quinoa, broccoli, watercress and sliced radishes. Gently combined and drizzle over the dressing.