​Mixed Quinoa, Tenderstem Broccoli, Carrot and Tomato Salad

Ingredients:  Serves 2 people and it is 6 of your 5 a day per person

75g mixed quiona

198g tin sweetcorn drained

160g tenderstem broccoli

1 x carrot shredded

4 x radishes sliced

4 x handfuls of mix baby leaves

14 x red tomatoes cut in half

½ green chilli sliced


1 tbsp olive oil

½ fresh lemon juiced

Good pinch of cracked black pepper


1 In a saucepan, cook the quinoa according to the packet instructions. When cooked set aside to cool.

2 Place the broccoli another saucepan with boiling hot water. On a high heat bring to the then turn down to a medium heat and cook for 3 minutes.

3 After 3 minutes remove the broccoli from the heat drain and place into a bowl of cold water.

4 Place the baby leaves on the plate, then add the radishes, sweet corn, carrots, tomatoes, and green chillies and toss on the plate.

5 Then place the quinoa on top in the middle and add tenderstem broccoli.

6 Place the dressing ingredients in a jar with the lid on and shake or in a bowl and mix.

7 Drizzle the dressing over the salad and serve.