This Papaya Tenderstem Broccoli Quinoa Bowl is the perfect quick and nutritious lunch idea. I find a combination of fruit and vegetables adds flavour and texture to salads as well as makes for a more appealing dish, especially if it includes both raw and cooked ingredients, as in this salad.
Tenderstem broccoli is a wonderful versatile vegetable, equally tasty in stews, as a side dish or in a salad. I prefer it to ordinary broccoli as it doesn’t require much chopping, can be steamed or boiled in under 5 minutes (which makes it very convenient), and also because it’s a little sweeter – broccoli’s sweetness is in the stalk and tenderstem broccoli has got stalk in abundance.
I am adding this post to Recipe ReDux (which promotes healthy food and which I am now a proud new member of!) and this month’s challenge is Spring Clean the Kitchen. The challenge asked to make a healthy dish using 3 ingredients that are actually in my fridge or cupboard. As I am a spontaneous shopper and tend to buy ingredients I like without necessarily having a specific recipe in mind it was quite easy to choose 3 ingredients (all healthy too) and make a quick healthy dish – this Papaya Tenderstem Broccoli Quinoa Bowl.
I’ve always got quinoa in my cupboard as it’s such a fabulous handy salad ingredient. It cooks very quickly, can be kept (cooked) in the fridge for a few days and has the ability to turn any salad into a satisfying lunch. For more Quinoa recipes (salad and others) go to < THIS LINK >.
The other 2 ingredients I used are the tenderstem broccoli, which I buy diligently at least twice a week, as it’s so delicious and quick to prepare, and papaya, which I tend to buy mainly when it’s on offer, as it can be pricy. Of course anything sold at a reduced price is ripe and ready to eat, and my papaya had been sitting on the window sill in my kitchen for a couple of days so if I wasn’t going to use it today I was probably never going to use it. Recipe ReDux actually saved my papaya!
The dressing for this salad includes pomegranate molasses, which I also happen to have in my cupboard most of the time, but if you haven’t got any you could use maple or agave syrup or honey instead (and just add a bit more lemon juice).
I hope you enjoy this recipe as well as all the other Recipe ReDux member recipes.
This recipe was also shared with Meat Free Mondays, What’s Cookin’ Wednesday, Fiesta Friday (cohosted by The Not So Creative Cook), Free From Fridays (hosted by Le Coin de Mel and Free From Farmhouse) and Saucy Saturdays (hosted by Take Two Tapas, La Petit Chef, The Flavor Bender and Mid-Life Croissant)
Yields 2 servings
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 cup cooked quinoa (you need about 1/3 cup raw)
- 1 papaya, peeled, deseeded, cut into wedges
- 100 g tenderstem broccoli
- Sea salt and pepper to taste
- For the dressing:
- 3 tablespoons vegetable olive oil (I used rapeseed)
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1/2 teaspoon sesame oil
- 1/2 garlic clove, crushed
- Fresh coriander (cilantro) and toasted sesame seeds for garnish
- While your quinoa is cooking (according to packet instructions) prepare the broccoli. Place it in a large pot with about 2 cm of water, cover, bring to the boil, then lower the heat and cook for about 4-5 minutes (it should be tender but with some crunch and still bright green colour). Drain off the water, place the broccoli on a plate and allow to cool completely.
- Combine the dressing ingredients, stir thoroughly and set aside.
- Once the quinoa and broccoli have cooled combine them with the papaya, add salt and pepper to taste and stir the mixture gently. Scatter freshly chopped coriander and toasted sesame seeds, add some of the dressing (reserve some so you can add more to individual portions if required) and enjoy!
Time required for the quinoa to cool is not included in preparation time.