Broccoli, Feta & Quinoa Salad
Kate Willbourn
Who doesn't love a crunchy, salty salad with bursts of sweetness? This broccoli, feta and quinoa salad is just that. The crunch comes from the toasted seeds & florets of broccoli. The feta gives it a salty hit and the juicy dried cranberries are tiny bursts of sweetness. Hearty enough to serve on its own or just as a delicious as a side salad, you can't go wrong.
With a delicate blend of olive oil, sesame oil, raw honey and garlic, the Yumm Tastes Very Original dressing is the perfect match, found inside the new 'Smokin' Sizzle' Discovery Box.
Experience your very own Discovery Box now and discover the #tasteoflocal.
Broccoli, Feta & Quinoa Salad
Ingredients: 140g broccoli, stalks sliced, top cut into small florets 170g quinoa 1 avocado, peeled and cut into chunks Large handful of mixed bean sprouts Large handful of alfalfa Large handful of pumpkin seeds 25g dried cranberries 100g feta cheese, crumbled 6 TB Yumm Very Original Dressing Method: Rinse the quinoa in cold water and drain. Add to pot with 2 cups water. Bring to a boil then cover and simmer for 15 mins until all water is absorbed. Remove from heat and let it sit with the lid on for a few minutes. Fluff with a fork. Whilst the quinoa is cooking, blanch the broccoli in boiling water for just 2 minutes. Rinse under cold water and drain well. Heat a small frying pan and lightly toast the pumpkin seeds. Remove from the pan and leave to cool. In a mixing bowl combine the cooled quinoa, broccoli, sprouts and cranberries. Pour 6 tablespoons Yumm Very Original Dressing and gently combine. Season to taste. Pour into your serving bowl and top with alfalfa, crumbled feta and toasted seeds. Hint - you can substitute any grain such as freekeh, bulgur wheat or couscous for the quinoa. Serves 4 Recipe courtesy of Yumm Tastes As seen in our exclusive 'Smokin' Sizzle' 2019 mini zine, tucked inside the Discovery Box:
Experience your very own Discovery Box now and discover the #tasteoflocal.
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