Quinoa Superfood Salad

Cook Time 20 minutes

Servings 4 - 6

Ingredients

2 cups of rinsed quinoa
4 cups of water
Pinch of salt
1 head of broccoli, chopped
½ a medium Spanish onion sliced into fine slithers
1 cup of roughly chopped pistachios
1 large grated beetroot (raw)
1 punnet of cherry tomatoes washed and quartered
½ a cup of goji berries
1 fresh pomegranate
3 tbsp of extra virgin olive oil
The juice and zest of one fresh lemon
Salt and pepper to taste
Fresh sprigs of mint

Method

Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it’s sprouted little tails, then take it off the heat.

Add the chopped broccoli and mix it through the quinoa. The heat from the quinoa will start to lightly cook the broccoli. Then add your onion, pistachios, grated beetroot, cherry tomatoes and goji berries, and mix well.

Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. Then in a little bowl whisk the olive oil, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.

Top the salad off with a few fresh sprigs of mint.