This is the ultimate power salad packed with super foods – light, refreshing and filled with goodness.
To drink: Creamy Danish feta and avocado beg for a creamy chardonnay such as 2007 Boschendal 1685 Chardonnay
Quinoa and steamed broccoli salad with avocado, watercress and toasted pumpkin seeds
Ingredients
- 200g quinoa
- 300g tenderstem broccoli
- 50ml watercress
- 50ml rocket
- 50ml baby spinach
- 2 avocados, peeled and sliced
- 80g pumpkin seeds, toasted
- 100g Danish feta, cubed
- 1 lemon, quartered, to serve
- extra virgin olive oil, to serve
Instructions
1
Cook the quinoa in a large pot of boiling, salted water until the grains start to split and become slightly transparent, about 20 minutes. Drain, and set aside to cool.
2
Steam the broccoli until al dente.
3
In a bowl, toss the quinoa with the watercress, rocket and spinach, and divide among 6 serving plates or arrange on a platter.
4
Add the avocado and sprinkle the salad with pumpkin seeds.
5
Top with Danish feta and serve with a wedge of lemon and a dash of olive oil.
