Serves 2 meals or 4 sides.
INGREDIENTS
- 1 cup of cooked quinoa
- 1 medium head of broccoli , washed and chopped (see notes)
- 1 red apple
- ¼ small red onion finely sliced
- 50g of crumbled feta
- ¼ cup of pumpkin seeds (can use sunflower seeds if you wish)
- 50g of slithered roasted almonds
- Vinaigrette (see recipe link)
METHOD
- Place a large pot of water over high heat to boil. Once boiling, place broccoli in a steaming basket above boiling water to steam for 10 to 12 minutes. If you want the broccoli cooked but still firm, set it aside a let cool.
- Slice the red apple into thin match sticks
- Once broccoli and quinoa are both cool, add all ingredients into a bowl and mix. Drizzle with vinaigrette and serve.
NOTES
- Cut each broccoli floret into about 3 or 4 pieces. You want them small and manageable.
- Don’t mix or dress salad while broccoli or quinoa is still hot.
- You can swap almonds for pecans or walnuts, and you could also add dried fruit like cranberry or raisin to this salad.
- One meal; Salads can often be a big ask for children, particularly younger children. I usually serve this in a deconstructed manner for young children. This way, I achieve better results with children’s interest and likely consumption of some/all of the ingredients.
