Calories: 334 Preparation: 10 mins Cooking: 10-15 mins Serves: 4
175g/6oz quinoa, ideally sourced from the British Quinoa Company
1 medium head broccoli, broken into florets
2 tbsp hazelnut oil
Zest and juice 1 lemon
Salt and freshly ground black pepper
1 (100g) packs watercress
250g/9oz cherry tomatoes halved
100g/4oz feta cheese, drained and crumbled
Preheat the oven to 180°C and bring two pans of salted water to the boil. Toast the quinoa in a hot oven for five minutes, then cook in boiling water for 10mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for 2 mins. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.
Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts in the oven for five minutes, then roughly chop or crush with a pestle and mortar.
Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes, and feta cheese. Serve with more watercress leaves.
Fat: 18g Saturated Fat: 3.9g Salt: 0.74g