Superfood salad with citrus dressing

Superfood salad with citrus dressing

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(6 ratings)

Prep: 25 mins Cook: 5 mins

Easy

Serves 6
A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal349
  • fat23g
  • saturates3g
  • carbs22g
  • sugars6g
  • fibre8g
  • protein13g
  • salt0.9g
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Ingredients

  • 250g purple sprouting broccoli, cut in half (or into bite-sized chunks)
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 175g frozen soya bean
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 2 ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 250g pouch cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 100g bag baby spinach
  • handful soft herbs (parsley, basil, coriander or mint all work well), chopped
  • 100g tub pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 100g bag pumpkin seed, toasted in a dry pan until they pop

For the citrus dressing

  • zest and juice 1 lemon or lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp white wine vinegar
  • 2 tbsp Dijon mustard (or gluten-free alternative)
  • 2 tbsp extra-virgin rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  1. Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water – this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.

  2. Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.

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Comments (3)

Kyraniums's picture
5

Great recipe. I didn't have purple broccoli, so I used bimi instead. The dressing was a bit much. I used about half.

bean_mother's picture
3.75

I loved this salad. Really tasty. We especially enjoyed all the different textures. The only reason it doesn't get five stars is it's a bit of a faff to prepare.

lizleicester's picture
3.75

This would have been a 5 star salad if the quinoa had been left out. Couldn't find a pouch of cooked quinoa so bought pack of dry but it made glue! Anyway, switched to wholewheat pasta and it was delicious. Used frozen broad beans instead of soya beans but otherwise followed the recipe. It's well worth toasting the pumpkin seeds, they became nutty and extra tasty.

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