‘Superfood’ salad

Broccoli and cauliflower contain compounds that can support the liver by encouraging enzyme production, and beans are a great source of fibre. Red quinoa is just as rich in protein as the regular kind but may need a couple more minutes cooking, let us know what you think! You can get hold of it any good health food shop.  Alternatively try using wild rice.

The nuts in this salad pack a protein punch and a good dose of omega 3 and 6 fats – both important for skin health.

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Servings
servings
Ingredients
Dressing
Servings
servings
Ingredients
Dressing
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. First quickly cook the cauliflower and broccoli in a bit of water – on the hob in a small saucepan with water or steam in the microwave. Don’t overcook – we still want a bit of crunch here! Then do the same with the green beans or peas then set to cool.
  2. While they’re cooking, cook your quinoa for 10-15 mins as directed, or if you have ready cooked just combine with all the other ingredients in a bowl.
  3. Mix up the dressing and give the whole combo a good stir.
  4. Serve with a good dollop of houmous if you fancy.
Recipe Notes

Tip – Wild rice is a great alternative grain for this dish and is high in protein, fibre and B vitamins for energy.

Want more recipes? See all our anti-inflammatory lunch recipes


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