Quinoa, feta and pomegranate salad

Quinoa is a complete protein source, bringing essential amino acids, as well as magnesium, iron and fibre to the table. The pomegranate packs in more antioxidants than a cup of green tea, and the feta is rammed full of calcium.

Serves: 4

Preparation time: 20 minutes

Cooking time: up to 20 minutes  

  • 300g quinoa
  • 200g Tenderstem broccoli
  • 200g feta cheese, crumbled
  • 1 large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • 1 large handful of mint leaves, roughly chopped
  • 1 large handful of flat-leaf parsley, roughly chopped
  • 3-4 ripe tomatoes, deseeded and chopped
  • 1 bunch spring onions, finely sliced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  1. Cook the quinoa according to the packet instructions and leave to cool.
  2. Meanwhile, cut the broccoli and lightly steam until tender
  3. Heat a small frying pan and lightly toast the pumpkin seeds until slightly crunchy
  4. Once the hot ingredients cool down, stir together along with feta, pomegranate seeds, herbs, tomato and spring onions. Drizzle with olive oil and lemon juice. Season with salt - you won't won't need much because of the feta - and a good twist of black pepper.

The Skinny

Calories 338.5
Fat 14.4g
Carbs 33.9g
Protein 19.15g