Lemony Quinoa Broccoli Salad

1. 1

   Rinse your quinoa in a fine mesh sieve under running water for about 30 seconds. It is best cooked by absorption method, 1 part quinoa to 1 and 1/2 parts cold water. Place water and quinoa in a saucepan over high heat until it comes to the boil, then turn the heat to low and pop a lid on. When the quinoa is ready it will swell, and a curly little tail will pop out. Quinoa should be al-dente and not mushy - this generally takes about 10-12 mins. Once it is cooked, rinse it again in a fine mesh strainer under cold running water. Make sure it gets drained very well, water logged quinoa is not at all nice.

2. 2

   While the quinoa is cooking you can also blanch the broccoli florets in salted boiling water for 1 minute. Resist the urge to cook them for any longer. Drain under cold running water until cool. Pat dry with a tea towel.

3. 3

   Place your lemon juice, zest, olive oil and a big pinch of salt and freshly ground pepper into a jar and shake vigorously to combine. Set aside.

4. 4

   Place the cooked and drained quinoa into a large serving bowl with the broccoli and chopped herbs. Pour on half the lemon dressing and toss to combine. I use my hands for this.

5. 5

   Add the feta and avocado, very gently toss again and taste for seasoning - adjust if necessary (I almost always will add more salt). Sprinkle on toasted pepitas and drizzle a little more dressing on if you wish. It is now ready to serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.