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
- 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
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.
Steam the broccoli until al dente.
In a bowl, toss the quinoa with the watercress, rocket and spinach, and divide among 6 serving plates or arrange on a platter.
Add the avocado and sprinkle the salad with pumpkin seeds.
Top with Danish feta and serve with a wedge of lemon and a dash of olive oil.