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Superfood salad with citrus dressing

Superfood salad with citrus dressing

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal349
fat23g
saturates3g
carbs22g
sugars6g
fibre8g
protein13g
salt0.9g
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Ingredients

For the citrus dressing

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

Rating: 5 out of 5.10 ratings
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