
A warm-cool salad with roasted broccoli, quinoa, spinach, and lemon dressing.
220 gBroccoli
80 gSpinach
0.5 cupQuinoa
25 gAlmonds
0.75 cupWater
Cook quinoa with water and salt for 15 minutes, then fluff.
Toss broccoli with olive oil, salt, and black pepper, then roast at 210°C / 410°F for 15 minutes.
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1.5 tbspLemon Juice
2 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Whisk lemon juice with remaining olive oil, then toss with quinoa, broccoli, spinach, and almonds.