serves 6
Ingredients:
- 250g broccoli
- 1 large avocado
- ½ pomegranate
- handful of sunflower and pumpkin seeds
- 100g spinach
- handful of fresh coriander
- 200g cooked quinoa
For the dressing:
- juice of one lemon
- juice of one orange
- 1 tbsp white wine vinegar
- 2 tbsp gluten-free mustard
- 2 tbsp extra-virgin rapeseed oil
Method:
Cook the quinoa, drain and leave to cool. Bring a saucepan of water to the boil and add the broccoli for about 4 mins.
Drain the broccoli and put it in a large bowl. Add the spinach, coriander, quinoa, avocado, pomegranate and seeds.
Whisk all the dressing ingredients together and pour a generous amount over the salad. The leftover dressing can be kept if not used.
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