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Jo Pratt's quinoa, feta & broccoli salad

Jo Pratt's quinoa, feta & broccoli salad

Quinoa salad with feta, broccoli and pomegranate

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Celeb chef Jo adds quinoa, a super-healthy South American protein, to this tasty salad with feta cheese, broccoli and pomegranate.

Prep time: 20 mins
Cooking time: 20 mins
Serves: 4

Ingredients

Jo says: 'I've used quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it's also fantastic to eat al fresco as part of a picnic or 'al desko' as part of your working lunch.'

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300g quinoa
200g pack broccoli
200g feta cheese, crumbled
1 large handful of pumpkin seeds
Seeds from 1 pomegranate
1 large handful of mint leaves, roughly chopped
1 large handful of flatleaf parsley, roughly chopped
34 ripe tomatoes, deseeded and chopped
1 bunch spring onions, finely sliced
3tbsp extravirgin olive oil
3tbsp lemon juice

Method

Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
Meanwhile, the broccoli can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 mins will be about right) and also left to cool.
Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
Once the quinoa and broccoli are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

www.tenderstem.co.uk

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