By Smriti Dey
January 31, 2026
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
120 g quinoa, rinsed well 250 ml water 1 small cucumber, finely chopped 1 small carrot, grated 50 g cherry tomatoes, halved 2 tablespoons fresh mint leaves, finely chopped 2 tablespoons fresh coriander leaves, finely chopped 2 tablespoons edible flowers (such as nasturtium, pansy, or rose petals), gently washed 1½ tablespoons lemon juice 1 tablespoon olive oil Salt, to taste Black pepper, to taste
The quinoa is cooked with water on low heat until the grains soften and turn fluffy, then left to cool completely.
Chopped cucumber, grated carrot, and cherry tomatoes are added to the cooled quinoa in a large mixing bowl.
Fresh mint and coriander are folded in gently to add freshness as well as aroma.
Lemon juice, olive oil, salt, black pepper are mixed separately and poured evenly over the salad.
Edible flowers are added last and lightly tossed to preserve their colour, shape, as well as delicate flavour.