Ultimate Superfood Salad
A simple and popular way of incorporating the leafy green vegetable into your diet is by making a salad. It’s quick, simple and tastes great! But don’t be fooled… you can be sure this superfood salad will live up to its name.
SERVES 2
Ingredients
- 100g (3.5 oz) sweet potato
- 100g (3.5 oz) quinoa
- 1 head broccoli, cut into small florets
- 1 pomegranate
- 75ml (2.5 fl oz) olive oil
- Pinch chilli flakes
- Juice of 1 lime
- 25g (0.8 oz) chopped coriander
- 1 small punnet alfalfa sprouts or mixed sprouts
- 1 ripe avocado
- 85g (3oz) watercress
- 25g (0.8 oz) mixed nuts, toasted
- Sea salt and black pepper
To serve
- Preheat the oven to 200°C/400°F/Gas 6, and then chop the sweet potatoes into inch cubes with the skin on. Place into a roasting tray, season with salt and pepper, drizzle with olive oil and roast in the oven for 15-20 minutes.
- Cook the quinoa in salted boiling water according the packet instructions. Place the broccoli into a metal colander and set over the boiling quinoa. Cover and steam the broccoli for three minutes.
- Once cooked, drain and rinse the quinoa and broccoli under cold running water. Remove the sweet potato from the oven.
- Cut the pomegranate in half and squeeze the juice from one half into a large bowl. Add the olive oil, chilli flakes and lime juice, whisk together and season to taste. Add in the coriander, alfalfa, quinoa and sweet potato and toss well.
- Peel the avocado, remove the stone and roughly chop. Spread the quinoa and sweet potato mixture onto a serving plate with the watercress and dot the avocado over the top.
- Finally, bash the second half of the pomegranate with a wooden spoon to knock the seeds out and scatter these over the plate along with the toasted nuts.
Recipe by watercress.co.uk
Om Magazine
First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.
