1-2 cups cooked quinoa- see method below
3 cups raw broccoli, cut into small florets and stems
2 medium garlic cloves, roasted for a softer taste
1 bunch finely chopped curly parsley
1 cup raw nuts – cashews, almonds or pine nuts
200g Goats fetta cheese
1 tablespoon olive oil and fresh lemon juice (1/2 lemon)
2 cups of cherry tomatoes, halved
Yummy optional toppings- sliced avocado , hemp nuts, raw chopped nuts or seeds
Optional can of red salmon or tuna for an extra protein hit
Method
Rinse the royal Quiona (I buy www.olivegreenorganics.com.au)
Cook the quinoa: 2 cups water and 1 cup quinoa and bring to
Boil. Then simmer for approx 10 mins till water is mostly absorbed, then set aside with lid on for a wee bit to soften further and absorb remaining liquid. Stir and then allow to cool (pour off any excess liquid).
Bring a pot of water to boil and season generously with 1 tbsp good sea salt, then add the broccoli florets and allow to turn bright green with just 1-2 mins max cooking time. Drain and then run cool water over to stop it from cooking further. Set aside 3 cups of this cooked broccoli for use later.
Roast the garlic and finely chop. Now halve the cherry tomatoes, finely chop the parsley, and add to the cool quinoa in a large bowl. Add the olive oil, garlic and lemon juice, and crumb the fetta through the mixture. I also add a few tablespoons toasted seeds mixture (home made or available at Harris farm.
Obviously if you use 2 cups of Quinoa this will be a larger and more grainy salad. For a dairy-free option refrain from using the fetta and try some extra toasted seeds / fish / roast sweet potato instead.
