Miso broccoli, egg & quinoa salad served in a bowl

Miso broccoli, egg & quinoa salad

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(1 ratings)

Prep: 5 mins Cook: 15 mins


Serves 1

Pack a lunch that will power you through the afternoon with this healthy miso and lime-dressed salad with broccoli, peas, boiled egg and radishes. It's tasty and full of goodness

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal367
  • fat12g
  • saturates2g
  • carbs36g
  • sugars7g
  • fibre11g
  • protein23g
  • salt1.2g
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  • 100g thin-stemmed broccoli spears



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp white miso paste
  • 1 lime, juiced



    The same shape, but smaller than…

  • 125g cooked quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 70g frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 radishes, thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ tbsp sesame seeds


  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.

  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.

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