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.
Ingredients
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
Instructions
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.