Quinoa Salad with Feta, Tenderstem® broccoli & Pomegranate

Quinoa Salad with Feta, Tenderstem® broccoli & Pomegranate

The glistening little pomegranate jewels just kick out so nicely against the dark green of the Tenderstem® broccoli. Their flavour does the same thing – a great pop of sweetness over Tenderstem® broccoli’s savoury nuttiness.

Preparation time

20 minutes

Cooking time

20 minutes



Dietary requirements

  • Gluten free
  • Nut free
  • Vegetarian

Nutritional information per serving

  • kcal 488
  • Fat 21.6g
  • Saturates 7.3g
  • Carbs 52.1g
  • Sugars 12.9g
  • Fibre 10.6g
  • Protein 23.8g
  • Salt 2.5g


  1. Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.

  2. Meanwhile, the Tenderstem® broccoli can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.

  3. Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.

  4. Once the quinoa and Tenderstem® broccoli are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

More ways to cook Tenderstem®