Grilled Broccoli with Quinoa
2 servings
40 minutes
Recipe from Sabby Kenyon, brand chef of Steak It Easy restaurants.
1
Mix narsharab sauce with soy sauce and wine vinegar.
- Narsharab sauce: 40 ml
- Soy sauce: 25 ml
- Red wine vinegar: 5 ml
2
Add vegetable oil, a pinch of lemon zest, lemon juice, and fish sauce. Mix thoroughly until a homogeneous consistency is achieved.
- Vegetable oil: 100 ml
- Lemon zest: 1 g
- Freshly squeezed lemon juice: 8 ml
- Fish sauce: 3 ml
3
Finely chop the cilantro and mint, leaving a couple of mint leaves for garnish. Add the chopped herbs to the prepared sauce and mix again.
- Mint: 3 g
- Coriander: 2 g
4
Pour boiling water over medium-sized broccoli florets without cutting the stem.
- Broccoli cabbage: 150 g
5
Place the broccoli in a tray and brush with olive oil. Grill on all sides; the broccoli should remain crispy.
- Olive oil: 30 ml
6
Rinse quinoa thoroughly, add to boiling salted water (water should be twice the amount of grain) and cook on low heat for 15 minutes until softened. Then let it cool for 5 minutes with the lid closed.
- Quinoa: 60 g
- Salt: 2 g
7
Place the boiled quinoa on a plate and drizzle with part of the dressing.
- Quinoa: 60 g
- Narsharab sauce: 40 ml
8
Place the broccoli nearby, drizzle with dressing. Season with salt and garnish with mint leaves.
- Broccoli cabbage: 150 g
- Narsharab sauce: 40 ml
- Salt: 2 g
- Mint: 3 g