Quinoa Salad with Feta Cheese, Broccoli Pomegranate

This colourful, healthy salad will make your mouth water and leave you feeling satisfied on many levels.

Quinoa is actually a seed, but can be prepared like whole grains such as rice … apparently set to be the new on trend food for 2013!

Serves 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

What You’ll Need:

300g Quinoa

200g pack Tenderstem® 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 flat-leaf parsley, roughly chopped

3-4 ripe tomatoes, deseeded and chopped

1 bunch spring onions, finely sliced

3 tbsp extra-virgin olive oil

3 tbsp lemon juice

What To Do:

1.Cook the Quinoa according to the packet instructions. Leave to cool in a large mixing bowl.

2. Meanwhile, the Tenderstem® can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes 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 Tenderstem® 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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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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