Make everyday a salad day with this watercress, quinoa and feta salad recipe. This healthy dish counts as two of your five-a-day and contains over a third of the RDA for iron and magnesium, 28 per cent of the RDA for calcium, over 90 per cent of the RDA for folic acid and more than 100 per cent of the RDA for vitamin C. Well, that’s a lot of nutrition.
Ingredients (serves 4)
175g/6oz quinoa
1 medium head broccoli, broken into florets
2tbsp hazelnut oil
Zest and juice 1 lemon
Salt and freshly ground black pepper
25g/1oz hazelnuts
100g watercress
250g/9oz cherry tomatoes halved
100g/4oz feta cheese, drained and crumbled
Method
Cook the quinoa in boiling water for 10mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for two minutes. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.
Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts under a medium grill, then roughly chop.
Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes, and feta cheese. Serve with more watercress leaves.
Recipe courtesy of watercress.co.uk
