StyleNest love this healthy and easy to prepare recipe for quinoa salad.
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 from Tenderstem.co.uk.