This is one of my favorite salads of all time. It’s easy, loaded with protein, and the texture is wonderful. Note that the quinoa and broccoli need to be cooked beforehand and left to cool; I tend to cook them the day before I make the salad just to make things easier when I put the ingredients together.
I got the recipe from a colleague in London in the summer of 2009.
300g (10.5 oz.) quinoa
200g (7 oz.) tenderstem broccoli
200g (7 oz.) feta cheese
1 handful pumpkin seeds
Seeds from 1 pomegranate
1 large handful of mint leaves, roughly chopped
1 large handful of flat-leaf parsley, roughly chopped
4 tomatoes, deseeded and chopped
3 Tbsp. olive oil
3 Tbsp. lemon juice
Cook the quinoa according to the package directions and leave to cool. Meanwhile, cut the broccoli into bite-size pieces and lightly steam until tender.
Once the hot ingredients are cool, stir them together gently along with the feta, pumpkin seeds, pomegranate seeds, herbs, and tomatoes. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
This salad turned out so well and was so delicious that I could imagine it being served in a restaurant. It’s easy to make and full of healthy goodness.
3/4 cup uncooked white quinoa
1 1/2 cups water
Bag of fresh spinach leaves
2 plum tomatoes
1/3 cup crumbled feta cheese
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. salt
2 ripe avocados
In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat, then cover and simmer for 15 minutes or until water is absorbed. Place quinoa in a medium bowl and place in refrigerator to cool.
Take a handful or two of spinach and shred it until you have about 1/2 cup. Finely chop the tomatoes and place with the spinach in a small bowl. Add the feta and mix.
In another small bowl, combine the lemon juice, olive oil, and salt and whisk with a fork. Peel, halve, and pit the avocados, then slice them and set aside.
Prepare the plates by laying down a bed of spinach, then arrange the avocado slices in a sunshine pattern. Take the quinoa out of the refrigerator and add the spinach-tomato-feta mixture. Whisk the lemon juice and olive oil mixture once more and add to the quinoa, then divide quinoa mixture evenly among the plates.
Makes 4 servings. Keeps well for a next-day lunch.