Charred Broccoli and Mozzarella Quinoa Bowl with Chilli-Mint Salsa Verde

Charred Broccoli and Mozzarella Quinoa Bowl with Chilli-Mint Salsa Verde

This charred broccoli and mozzarella quinoa bowl with chilli-mint salsa verde is a vibrant, healthy, and protein-packed meal. Smoky roasted broccoli, fluffy quinoa, and creamy mozzarella combine with a zesty, herbaceous mint-chilli dressing for a bowl full of flavor, texture, and freshness. Perfect for a quick dinner or meal prep, this recipe balances spice, creaminess, and bright herbal notes in every bite.

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Prep Time 10

Cook Time 25

Steaming time for quinoa 5

Total Time 40

Servings: 2 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

1 small head broccoli florets cut in half and stalk sliced
1 tsp chilli flakes
100 g quinoa rinsed with cold water
200 ml chicken stock
3 tbsp mint finely chopped
3 tbsp parsley finely chopped
1 red chilli finely chopped
5 tbsp olive oil
1 tsp red wine vinegar
1 ball mozzarella torn into pieces

Method

Cooking and Assembly

Preheat the oven to 180°C fan. Place broccoli on a baking tray, drizzle with 1 tbsp olive oil, sprinkle over chilli flakes, and roast for 20–25 minutes until charred and tender.
Meanwhile, heat the chicken stock in a saucepan. Once boiling, add rinsed quinoa, reduce heat to a simmer, cover, and cook for 20 minutes. Turn off heat and let it steam with the lid on for 5 minutes.
Prepare the salsa verde by combining chopped mint, parsley, red chilli, 4 tbsp olive oil, red wine vinegar, and salt and pepper in a bowl. Adjust seasoning and acidity to taste.
Assemble the bowl by placing quinoa as the base, topping with roasted broccoli and torn mozzarella. Drizzle generously with the chilli-mint salsa verde and serve immediately.

Notes

Ensure broccoli florets are evenly cut to roast uniformly.
Rinse quinoa thoroughly to remove any bitterness.
Salsa verde can be made ahead and stored in the refrigerator for up to 4 days.