Superfood Salad

Name: Superfood Salad
Prep time: 5 min
Total time: 12 min
Ingredients: For the dressing:; Zest & juice from ½ an orange; 2 tbsp extra virgin olive oil; ½ tbsp white wine vinegar; ½ tsp Dijon mustard; ¼ tsp salt and grinding of black pepper; For the salad:; 100g uncooked quinoa; 120g dark leafy greens like baby spinach and kale; Segments from 1 orange; Seeds from 1 pomegranate; 1 avocado; 50g walnuts; roughly chopped; 50g sunflower and pumpkin seeds; Handful young sprouts

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Ingredients

For the dressing:
Zest & juice from ½ an orange
2 tbsp extra virgin olive oil
½ tbsp white wine vinegar
½ tsp Dijon mustard
¼ tsp salt and grinding of black pepper
For the salad:
100g uncooked quinoa
120g dark leafy greens like baby spinach and kale
Segments from 1 orange
Seeds from 1 pomegranate
1 avocado
50g walnuts, roughly chopped
50g sunflower and pumpkin seeds
Handful young sprouts

Instructions

For the dressing, combine all dressing ingredients in a small jar or plastic container. Seal with lid and give dressing a good shake. Set aside.
For the salad, start by giving the quinoa a good rinse under cold running water. Bring a pot of water to the boil and add the rinsed quinoa and cook for about 12 minutes, until the “tales” have sprouted. Drain and run under cold water to cool, then leave to drain in a sieve.
Place leaves in a large bowl, then top with the cooled quinoa, orange segments, pomegranate and slices of avocado. Strew with the seeds, nuts and sprouts. Drizzle with dressing and serve.
The salad will keep for up to 3 days in the fridge in a sealed container.