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Superfood Salad

Kcal

550

Fat

45g

Carbs

35g

Protein

18g

Useful Information

Preparation Time –

5 mins

Cooking Time –

20 mins

Difficulty –

Easy

Portions –

Serves 4

Ingredients

  • ½ bag each of rocket and
    spinach leaves
  • 1 cups cooled boiled quinoa
  • 50-75g each of walnuts, pumpkin
    seeds and sunflower seeds
  • 2 Tbsp Extra Virgin Olive oil
  • 2 Tbsp Good quality
    Balsamic vinegar
  • A generous helping of
    Parmesan shavings
  • 1 Avocado, sliced
  • 1 cooked Beetroot, sliced

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    Introduction

    Superfood Salad has everything you need in it to keep you going throughout the day.

     

    Method

    • If you have cooled leftover quinoa, use this. Otherwise, wash 1 cup of dried quinoa, drain it and add it to a pan with double the quantity of water and a tsp of good-quality stock powder.
    • Bring to the boil, reduce heat to a low simmer, and allow to absorb all water. This may take up to 20 mins. Allow to cool before adding to the salad.
    • Meanwhile, mix a generous portion of rocket and spinach leaves in a bowl with the olive oil and Balsamic Vinegar. Add the chosen nuts, I like a mix of fresh walnuts, pumpkin and sunflower seeds. Slice the avocado and beetroot thinly, and mix through the salad/nuts mix.
    • To serve, place a cup of quinoa on a plate, add the salad mix and decorate with Parmesan shavings.

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