Super Healthy Quinoa Salad

This is a great salad for lunch, packed full of vitamins, minerals and antioxidants. Quinoa is not only a slow releasing carbohydrate but is also high in protein and a number of minerals. It will help keep you full and keep your energy levels up for the afternoon ahead.

Serves 4

Preparation time: 10 mins

Cooking time: 10 mins


  • 150g cooked beetroot
  • 80g cooked broccoli
  • 50g cooked quinoa
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 4 tbsp pomegranate seeds
  • 1 lemon
  • Splash red wine vinegar
  • Olive oil
  • 50g rapeseed oil
  • Salad leaves (ideally sweet and bitter)
  • Salt and pepper
  • Sugar


  • Warm the beetroot slightly and drizzle with olive oil, red wine vinegar, sugar and salt to taste. You’re aiming for a ‘sweet and sour’ effect.
  • Lightly colour the pumpkin and sunflower seeds in the rapeseed oil until golden brown.
  • Roll the cooked broccoli and quinoa along with the pomegranate in the seeds and oil. Season with salt, pepper and lemon juice.
  • Place the beetroot on the plate and spoon over the broccoli and quinoa mix. Scatter over the sweet and bitter salad leaves, and then serve.

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