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Quinoa, feta & broccoli salad

(37 ratings)

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Quinoa salad with feta, broccoli and pomegranate
Quinoa salad with feta, broccoli and pomegranate
  • Serves: 4

  • Prep time:

  • Cooking time:

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

Ingredients

  • 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
  • 3-4 ripe tomatoes, deseeded and chopped
  • 1 bunch spring onions, finely sliced
  • 3tbsp extravirgin olive oil
  • 3tbsp lemon juice

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.'

Method

  1. Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  2. 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.
  3. Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
  4. 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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  • 4
(37 ratings)

Your comments

Annie

how long can it keep in the fridge?

hayley

what is the Calorie count for this meal?

Joanne Moncrieff

I hope so. I used a handful of cherry tomatoes chopped in half.

Katja

I supose that it should be 3 to 4 tomatoes instead of 34 ?

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