Quinoa, feta and broccoli salad Recipe

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  • Gluten-free
  • Healthy
  • Low-fat

serves:

4

Cost:

not

Prep:

20 min

Cooking:

20 min

Celeb chef Jo adds quinoa, a super-healthy South American protein, to this tasty salad with feta cheese, broccoli and pomegranate. Quinoa is a super healthy grain thanks to its rich protein content and high fibre and iron content. Broccoli is a great addition to this dish thanks to its high content of vitamin C and vitamin K, as well as folate and dietary fibre. Adding creamy feta gives a great salty and smooth addition to the crunchy broccoli and combines really well with the rest of the ingredients to make this salad so delicious. Give it a got this week for a tasty lunch or dinner recipe and yhou won’t be disappointed.

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

Method

  • To make this superfood recipe, 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.

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Top Tip

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.'