Watercress and quinoa salad

Watercress and quinoa salad

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

  • 25g/1oz hazelnuts

  • 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

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