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Eat Good, Feel Good!

Quinoa Salad with Broccoli, Feta and Radishes

INGREDIENTS

• 200g quinoa
• 400ml (gluten-free) vegetable stock
• 1 broccoli head, chopped
• olive oil
• 5 radishes, thinly sliced
• 200g feta (vegetarian is optional)

For the dressing

• 44ml olive oil
• juice of 1 freshly squeezed lemon
• salt and pepper
• 1 garlic clove, crushed
• handful of watercress

METHOD

1. Pan fry the broccoli heads in a little olive oil until just starting to char. Put aside.
2. Meanwhile, simmer the pearl quinola in vegetable stock for about 12 mins until it fluffs up, then drain.
3. Make the dressing with olive oil, lemon juice and garlic and give it a good stir.
4. When the quinola is cooked, add the broccoli, sliced radishes, crumbled feta and drizzle with dressing. Serve up!