Super Seed Salad

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.

Serves 3


200g quinoa
600ml water
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.

Superseed Salad