Sweet Chilli Broccoli, Kalettes® & Quinoa Salad
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Total: 25 mins
This warm, nourishing salad has nutty green broccoli florets and Kalettes® at its heart. They’re roasted in a sticky coating of tamari and sweet chilli sauce, and folded through fluffy quinoa, studded with juicy cherry tomatoes and drizzled with a tangy, lemon-spiked dressing.
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433 kcal
(per portion)
Ingredients you'll need
  • 75g quinoa
  • A head of broccoli
  • 200g kalettes®
  • 1 tbsp sweet chilli sauce
  • 2 tbsp tamari
  • 1 garlic clove
  • A thumb of ginger
  • 1 lemon
  • 250g cherry tomatoes
From your kitchen
  • 150ml boiling water
  • 2 tbsp olive oil
You'll need
  • Small pan with a lid
  • Measuring jug
  • Large roasting tin
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Tip the quinoa into a sieve and rinse under cold water for 1-2 mins. Tip into a small pan. Pour in 150ml boiling water. Cover, bring to the boil, then turn the heat down and simmer for 12-15 mins, till the quinoa has absorbed all the water and is tender. Take off the heat.

  • 2.

    While the quinoa cooks, trim the base off the broccoli, and chop the broccoli into small florets. Thinly slice the stalk into rounds. Pull any ragged leaves off the Kalettes®. Scatter the sliced broccoli and the Kalettes® into a large roasting tin. Pour over 1 tbsp each sweet chilli sauce, tamari and olive oil and toss everything well to evenly coat. Slide into the oven and roast for 15 mins.

  • 3.

    Peel and grate the garlic clove and ginger and slide into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Stir in 1 tbsp each tamari and olive oil to make a dressing.

  • 4.

    Slice the cherry tomatoes in half. Drain the quinoa if necessary and tip into a bowl. Fold in the roasted greens and halved cherry tomatoes. Pour over the dressing and serve.

This recipe is from
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