2 cups cooked quinoa
1-2 leeks cut lengthwise and sliced
2 cups broccoli florets
1/2 cup whole almonds
2 tablespoons olive oil divided
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon honey
Salt & pepper to taste
Preheat your oven to 200°C. Add leeks and broccoli to a baking pan and drizzle with one tablespoon of olive oil. Season with salt and pepper and roast for 25 - 30 minutes. When there are 10 minutes left in the roasting, add the almonds to the pan and continue to cook until everything is crispy. Remove pan from the oven and transfer the almonds to a cutting board. Roughly chop the almonds and add them to a large mixing bowl followed by the leeks, broccoli and quinoa. In a small bowl, whisk together remaining one tablespoon of oil, vinegar, lemon and honey. Sprinkle with salt and pepper, taste and adjust seasoning if needed. Drizzle over salad and toss to combine. Serve immediately or transfer to the fridge and keep for up to three days.
Recipe by Alyssa Rimmer
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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