Broccoli & quinoa salad
by Tarryn Zail-Wise
1 avocado, peeled and cut into cubes
a large handful of mixed bean sprouts
a large handful of alfalfa
1 large handful of pumpkin seeds
25g dried cranberries
100g feta cheese, crumbled
120ml yumm very original
Rinse the quinoa in cold water and drain. Add to pot with 2 cups water. Bring to a boil then cover and simmmer for 15 mins until all water is absorbed. Remove from heat and let it sit with the lids on for a few minutes. Fluff with a fork.
Whilst the quinoa is cooking - blanch the broccoli in boiling water for 2 minutes. Rinse under cold water and drain well.
Heat a small frying pan and lightly toast the pumpkin seeds. Remove from the pan and leave to cool.
In a bowl combine cooled quinoa, broccoli, sprouts and cranberries. Pour 6 tablespoons yumm very original and gently combine. Pour into a fresh bowl and tope with alfalfa, crumbled fetta and toasted seeds.
Hint - you can substitute any grain such as freekah, bulgur wheat or couscous for the quinoa.