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Quinoa, Feta & Broccoli Salad

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Celeb chef Jo adds quinoa, a super-healthy South American protein, to this tasty salad with feta cheese, broccoli and pomegranate.

Quinoa, Feta & Broccoli Salad

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 300 g quinoa
  • 200 g pack broccoli
  • 200 g feta cheese crumbled
  • 1 large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • 1 large handful of mint leaves roughly chopped
  • 1 large handful of flatleaf parsley roughly chopped
  • 3-4 ripe tomatoes deseeded and chopped
  • 1 bunch spring onions finely sliced
  • 3 tbsp extravirgin olive oil
  • 3 tbsp lemon juice

Instructions
 

  • Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  • Meanwhile, the broccoli can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 mins will be about right) and also left to cool.
  • Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
  • Once the quinoa and broccoli are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

Notes

Jo says: 'I've used quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it's also fantastic to eat al fresco as part of a picnic or 'al desko' as part of your working lunch.'

Vegetarian Pumpkin and Herb Stuffing

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A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages

Vegetarian Pumpkin and Herb Stuffing

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Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 1 small pumpkin skin and seeds removed, diced
  • 25 g butter plus extra for greasing
  • 1 red onion finely chopped
  • 2 sticks celery finely chopped
  • 1 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 75 g stale bread crusts removed
  • 1 egg beaten
  • 250 ml vegetable stock

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas Mark 7.
  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.
  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg, roasted pumpkin, stock and seasoning. Stir thoroughly to combine.
  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.
  • Slice into wedges and serve.

Notes

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.