Organic Quinola, Broccoli, Radish and Feta Salad
Serves: 2
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
A simple and hearty salad that will quickly become part of your weekly meal list
Ingredients:
200g pearl quinola400ml gluten-free vegetable stock
1 broccoli head, chopped
olive oil
5 radishes, thinly sliced
200g vegetarian feta
[hd[For the dressing[/hd]
44ml olive oil
juice of 1 freshly squeezed lemon
salt and pepper
1 garlic clove, crushed
handful of watercress
method:
- Pan fry the broccoli heads in a little olive oil until just starting to char. Put aside.
- Meanwhile, simmer the pearl quinola in vegetable stock for about 12 mins until it fluffs up, then drain.
- Make the dressing with olive oil, lemon juice and garlic and give it a good stir.
- When the quinola is cooked, add the broccoli, sliced radishes, crumbled feta and drizzle with dressing. Serve up!
