Scandi beetroot & salmon pasta
Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon
Miso broccoli, egg & quinoa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 100g thin-stemmed broccolispears
- 1 medium egg
- 2 tsp white miso paste
- 1 limejuiced
- 125g cooked quinoa
- 70g frozen peasdefrosted
- 3 radishesthinly sliced
- ½ tbsp sesame seeds
Nutrition: Per serving
- kcal367low
- fat12glow
- saturates2g
- carbs36g
- sugars7g
- fibre11g
- protein23g
- salt1.2g
Method
step 1
Bring a pan of water to the boil. Add the broccoli and cook for 3 mins, then lift out with a slotted spoon and leave to cool. Lower the egg into the water and gently simmer for 6 mins. Drain and set in a bowl of cold water to cool.
step 2
Whisk the miso and lime juice in a small bowl, then toss with the quinoa, peas, radishes and cooked broccoli. Tip the salad into your lunchbox or an airtight container. Peel the egg, slice in half and arrange on top of the quinoa, then sprinkle with the sesame seeds.
