Basil and broccoli quinoa


by Nikki Lewis

Quinoa dates back three or four thousand years ago, it was “the gold of the Inca's” because the Inca's believed it increased the stamina of their warriors. Here is a tasty side dish with the benefits of carbohydrate, protein, fibre and iron to help you work out like a warrior. It's great with steak and mushrooms too.

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 1C quinoa, washed
  • 1 handful pinenuts, dry panfried
  • 1 handful fresh basil, chopped
  • 1/2 bunch spinach leaves, roughly chopped
  • 1/4 head of broccoli
  • 2T olive oil
  • 1T lemon juice

1. Add the cup of quinoa to 2 cups of water – bring to the boil, simmer until the water is absorped (takes around 20-30minutes). 2. Slice broccoli and basil thinly. 3. Crush panfried pinenuts roughly. 4. Mix all ingredients together with olive oil and lemon juice. Add salt and pepper to taste. 5. Serve as a side salad.