Quinoa Super Food Salad

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13 Ingredients

Number of servings

1 broccoli, chopped
2 sprigs of mint (to top)
1/2 Spanish onion, sliced into fine strips
1 punnet cherry tomatoes, washed and quartered
1 large beetroot, raw, grated
3tablespoons extra virgin olive oil
1 lemon, juiced and zested
1 fresh pomegranate
1 pinch pepper
1 cup pistachios, roughly chopped
2 cup quinoa, rinsed
1 pinch pink salt ground (to taste)
1/2 cup goji berries

Method

Step 1 of 4

Combine your quinoa and 4 cups of water (have another cup for backup, in case it needs a little more liquid, you’ll be able to tell if it gets too claggy) 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.

Step 2 of 4

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 and add the shopped broccoli and mix it through the quinoa, just the heat from the quinoa will start to heat the broccoli, then add your onion, pistachios, grated beetroot, cherry toms and goji berries, and mix well.

Step 3 of 4

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.

Step 4 of 4

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 springs of mint. Recipe by Lola Berry.