Serves: 4
175g/6oz quinoa
1 medium head broccoli, broken into florets
2 tbsp hazelnut oil
zest and juice 1 lemon
salt and freshly ground black pepper
25g/1oz hazelnuts
1 (100g) packs watercress
250g/9oz cherry tomatoes halved
100g/4oz feta cheese, drained and crumbled
Cook the quinoa in boiling water for 10mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for 2 minutes. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.
Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts under a medium grill, then roughly chop.
Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes, and feta cheese. Serve with more watercress leaves.
Recipe from www.watercress.co.uk
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column.