Broccoli Benefits – Plus Try This Healthy Recipe! - Medshield Movement

Broccoli Benefits – Plus Try This Healthy Recipe!

Spring greens are coming in and one of the healthiest, underrated veggies around is the basic broccoli. Here, we break down the benefits and share a delicious recipe for you to try today!

Broccoli is a great source of plant protein and it supplies an essential list of nutrients and vitamins! 

The Health Benefits of Broccoli

  • Broccoli is high in vitamin C and antioxidants.
  • This green vegetable is high in fibre, making it great for your digestive system and aiding weight loss. 
  • Broccoli contains chromium, a mineral that helps regulate blood sugar, giving you sustained energy throughout the day. 
  • This is a low-carbohydrate vegetable. 
  • Broccoli is made up of nearly 30% protein. 
  • It contains iron, which has many important functions in your body, such as the transport of oxygen in red blood cells.

Try this chilli broccoli, roast tomato and quinoa salad:

½ cup quinoa, uncooked.

250g small tomatoes.

Extra-virgin olive oil.

Salt and pepper.

300g tenderstem broccoli (or sliced head of broccoli).

1 red onion, sliced.

1 clove of garlic, very finely sliced.

2 red chillies (or a pinch of chilli flakes), very finely chopped.

For the dressing:

1 tsp honey.

1 tsp mustard.

5 or so fresh basil leaves, chopped.

Juice of 1 lemon.

2 to 3 tbsp olive oil.

Salt and pepper.


1) Cook the quinoa according to the package instructions.

2) Halve the tomatoes and place them on a baking tray with some olive oil, salt and pepper and roast at 200 ̊C until blistered/cooked.

3) In the meantime, steam the broccoli. 

4) Heat some olive oil and sauté the onion slices in a large frying pan or wok. Then add the garlic and chilli and sauté for a minute. Add the broccoli and sauté for a couple of minutes further.

5) Mix the broccoli mixture in with the quinoa. Mix the dressing ingredients together, taste for seasoning, and then toss with the broccoli mixture.

6) Plate with the roasted tomatoes and garnish with extra basil and lemon.


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