Superfood Salad

TWELVE SUPERFOODS SALAD

Steps:

• Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don't use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
• Cook edamame according to package directions. Drain and add to the bowl.
• To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
• To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.
• Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it's going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.
• Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.

SUPERFOOD SALAD

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
• Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
• Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
• Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
• Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
• Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
• Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
• Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
• Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
• Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.

SUPERFOOD SALAD

Steps:

• Put all of the dressing ingredients in a medium-size bowl and whisk to combine. Alternatively, put them in a jar with a screw-top lid and shake to combine.
• Add all of the salad ingredients to a large bowl. Drizzle on the salad dressing and toss to evenly coat.

SUPERFOOD SALAD WITH CITRUS DRESSING

Steps:

• Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
• Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.