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Ingredients
- 60g red quinoa (cooked)
- 30g edamame beans
- 20g baby spinach
- 60g/3 spears tenderstem broccoli
- 1/4 avocado, chopped up
- 30g sugar snap peas
- 5g pomegranate seeds
- 50g Tahini & miso dressing
- 2g mint
- 2g coriander
- 1g white sesame seeds, toasted
- 3g soy pumpkin seeds
Try this delicious healthy salad from our chef Grant.
Method
1. On a tray put the broccoli and season with salt and coat with olive oil. Place into a preheated oven at 250C for three minutes.
2. In a bowl, add the quinoa, spinach, edamame beans, avocado, sugar snap peas, cooked broccoli and the dressing, mixing everything together well to ensure everything is coated.
3. Place the salad into a serving bowl and finish by adding the final ingredients in this order: pomegranate seeds, mint, coriander, sesame and pumpkin seeds.