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Broccoli and Quinoa Salad with lemon and tahini dressing

June 16th, 2021

Nutrition Notes

Many people are making the most of the warm weather and  enjoying  BBQ’s outside . This salad recipe, which comes from Riverford Organic Farmers, makes a great accompaniment to any meat or fish or is a meal in itself if you are a Vegan as the Quinoa is a complete protein. The dressing contains tahini, which is made from roasted and ground sesame seeds. This is rich in copper which is essential for the absorption of iron and a good source of selenium which can help  reduce inflammation and enhance immunity.


Serves 2




150g Quinoa

550ml vegetable stock

1 head broccoli

Olive Oil for cooking

20g pumpkin seeds

1/2tsp smoked paprika

1 piece preserved lemon

1 garlic clove, finely chopped

1tsp. ground cumin

1tsp ground coriander

2 tablespoons tahini

1 lemon

A good handful alfalfa sprouts (optional)

50g watercress

Small bunch mint leaves shredded

Small bunch parsley chopped

Salt and pepper




Preparation time: 10 minutes

Cooking time:15 minutes


Preheat the oven to 200°C/Gas 6. Place a large saucepan on a medium heat. Tip in the quinoa and heat for 3-4 mins, until the grains start to lightly colour; the odd one or two may pop.

Add the stock to the quinoa (take care, as it will splutter). Drop to a simmer and cook for 12 mins, until tender. When cooked, most of the water should have been absorbed.

Meanwhile, put the broccoli in the roasting tray, oil, season and roast for 10 mins, until the florets have started to colour and the stalks are tender.

After 10 mins, remove the broccoli from the tray and keep to one side. Tip the pumpkin seeds into the empty tray, add the smoked paprika, a dash of oil and a pinch of salt. Toast them in the oven for 3 mins.

Remove and discard the flesh and seeds from the preserved lemon (it is the skin and rind that is used). Finely dice the rind.

To make the dressing, mix the garlic, cumin, coriander, tahini and 2 tbsp lemon juice in a bowl. Gradually add 4-5 tbsp water, whisking until it reaches a yogurt-like consistency. Season well with salt and pepper.

Into the cooked quinoa, stir the broccoli, a good handful or so of alfalfa sprouts if using, watercress, lemon rind and most of the mint and parsley. Mix, taste and adjust the seasoning.

Divide between 2 bowls. Scatter over the pumpkin seeds and remaining herbs. Drizzle the tahini dressing on top.


Cook’s Notes


Tahini is toasted sesame seeds blended into a paste. It can thicken and split when liquid is added, but keep mixing and it will come back together.












Article provided by our Nutritionist, Nicky Seabrook

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