Watercress, Quinoa, Feta and Broccoli Salad

In Recipes, Salads by Sue Marshall

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

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