I’ve used Quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it’s also fantastic to eat al fresco as part of a picnic or ‘al desko’ as part of your working lunch.
Preparation time: 20 minutes
Cooking time: up to 20 minutes
200g pack Tenderstem broccoli
1 large handful of pumpkin seeds
200g feta cheese, crumbled
Seeds from 1 pomegranate
1 large handful of mint leaves, roughly chopped
1 large handful of flat-leaf parsley, roughly chopped
3-4 ripe tomatoes, deseeded and chopped
1 bunch spring onions, finely sliced
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
What to do:
- Cook the Quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
- Meanwhile, the Tenderstem 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.
- Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
- Once the Quinoa and Tenderstem 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.
Please credit www.tenderstem.co.uk
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