Quinoa Salad with Feta Cheese, Broccoli Pomegranate

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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.

Recipe by: www.tenderstem.co.uk

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