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Superfood salad with quinoa


Nutritious, full of veggies and gluten-free.

Serves 6 – 385cals


  • 1 bunch of fresh coriander
  • 1 Avocado
  • 1 punnet of salad cress
  • 20 g feta cheese
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 200 g Quinoa
  • 320 g Broccoli
  • 35 g mixed nuts (e.g walnuts and almonds)
  • 1 Pomegranate
  • Extra virgin olive oil
  • 2 Limes (juice of)
  • 1 Splash of balsamic vinegar
  • 1 Red chilli


  1. Cook the quinoa according to packet instructions in a pan of boiling salted water.
  2. Slice broccoli into small florets, then halve. Place into a heatproof colander and rest over the quinoa pan. Covering to steam for 3 minutes.
  3. Once cooked, drain and rinse the quinoa using cold water, leave to cool along with the broccoli.
  4. Toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes.
  5. Halve pomegranate and squeeze the juice from one half into a large bowl. Add 3 times the amount of extra virgin olive oil, lime juice and balsamic vinegar. Whisk well and season to taste.
  6. Add the broccoli to the dressing and cress.
  7. Roughly chop coriander and finely slice the chilli, adding to the bowl of quinoa.
  8. Toss well and spread out on a serving platter, then scoop out and sprinkle over the avocado.
  9. Hit the left over pomegranate half with a wooden spoon, so that the seeds fall out and scatter over the platter along with nuts, cress, and crumbled feta cheese.
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