With the nights staying lighter and the sun making the odd appearance it is, to me anyway, starting to feel a lot like salad season. But i'm not talking lettuce and cucumber, but rather something altogether more interesting and appetising. Quinoa is the perfect base for this superfood salad, packed full of nutrients, different textures and topped with a lovely fresh dressing.
For the dressing
Start by cooking the quinoa according to the instructions on the packet, once it has cooked spread out on a plate to allow it to cool.
Cut the broccoli into small pieces and steam for two minutes before setting aside to cool. Avoid over cooking as you want it to retain a little crunch.
Cut the pomegranate in half and remove all of the seeds and then roughly chop the Brazil nuts.
Chop the coriander and use a teaspoon to scoop out the avocado in small balls.
Place all of the dressing ingredients into a hat and shake vigorously.
Add everything into a large bowl and mix thoroughly.