This warm salad provides you with protein from the quinoa, healthy fat from the almonds and plenty of vitamins from the broccoli head and its leaves. A cup of broccoli also provides you with 11 grams of carbohydrates and 3 grams of protein.
Peel onions and rinse vegetables under running water
Break broccoli head into florets and tear leaves into pieces (do not tear them into tiny pieces).
Line a roasting dish with heavy duty foil, place the broccoli florets, onions and tomatoes. Add 2 tbsp olive oil.
Roast at 200o C for 10 minutes. Bring dish out of the oven and add the broccoli leaves. Turn with a spatula so that the leaves get a light covering of oil. Sprinkle with salt and pepper. Roast for a further 10 minute.
In the meantime, rinse the quinoa under running water and bring the vegetable stock to the boil. Tip in quinoa and stir well. Cover with tight fitting lid, bring back to the boil and lower heat to a simmer. Simmer for 12-13 minutes until stock is completely absorbed.
When stock is absorbed, turn off the heat and leave the quinoa to stand for 5 minutes, then fluff with a fork.
In a screw top jar mix the extra virgin olive oil, apple cider vinegar, lemon juice and maple syrup. Add salt and pepper to taste. Shake well.
Mix quinoa with roasted vegetables and plate. Serve with roasted almonds on top and 2 tbsp dressing.