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.
- 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
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.
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.'