Quinoa Salad with Feta, Tenderstem® broccoli & Pomegranate
Method
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Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
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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.
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Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
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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®
