• 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

    Serves: 6
    Cooking Time: 30 mins

    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.

     

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