by Louise Oliver
This satisfying salad delivers a large dose of vitamins and nutrients to your lunch plate. For fish lovers it is particularly tasty with a couple of pieces of smoked mackerel. The flavours still pack a punch in your lunch box the next day, after a night in the fridge.
a squeeze of lemon juice
2 apples, peeled, cored and cut into matchsticks
4-5 handfuls of spinach, or seasonal leaves, washed
1 head of broccoli, cut into florets
1 tablespoon seeds, pumpkin or sesame, toasted
2 small beetroot, cooked, topped and tailed and peeled.
a thumb sized piece of grated horseradish mixed with 1tbs of yoghurt, or 2tsps of creamed horseradish
1-2 lemons juiced
salt and freshly ground pepper
a good handful of parsley, chopped
a good handful of chives, chopped
Give the quinoa a good rinse under the cold tap, then add it to a pan alongside 600ml of water and bring to the boil. Gently simmer for around 12-15 minutes until the quinoa is tender and retains a slightly nutty taste with the kernel coming away from the seed. Take it off the heat and rinse in a sieve under cold water. Pop into a bowl with a squeeze of lemon juice and set aside.
Broccoli : Meanwhile steam the broccoli or par boil for a couple of minutes until just tender. Rinse under cold water and set aside.
Dressing : To make the beetroot and horseradish dressing, whizz the beetroot with a hand blender and add the horseradish and a couple of tablespoons of oil ,the lemon juice and season to taste.
Salad : Add the broccoli, apple, seeds, salad leaves and the herbs to the bowl with the quinoa and mix thoroughly. Dress with the beetroot and horseradish mixture,season to taste and enjoy.