Superfood bowl

Here is a simple summer salad recipe that is great as a side dish or as lunch.  The main ingredient is quinoa, which is a grain that is both high in protein and gluten free.  The texture is fun to eat and no matter what you add it could be as filling or light as you like.  Here is my version of the salad, which I find perfect for alfresco dining. 

What you will need:

250g uncooked quinoa

1 pomegranate (seeds only)

1 avocado

1 baby gem lettuce

2 spring onions

olive oil

sesame oil

Optional extras: If you want to have the salad as a main meal add grilled halloumi cheese or chicken breast.

How to prepare:

Cook the quinoa as stated on the packet, I usually pour about a finger of water above the grain level, then let it simmer, or cover and place it in the stewing oven of the AGA. 

While that is cooking wash and prepare all the greenery.  Separate the baby gem leaves and set aside.  

Slice the avocado in half, remove the stone and skin, slice the flesh into chunks.  Slice the spring onion, and add everything to your mixing bowl.  

A tip on how to get the seeds out of the pomegranate, is slice the top and bottom off where it roughly is just deep enough to reach the seeds, then score vertically as if you were cutting it into slices.  Afterwards the pomegranate will come apart easily revealing its jewelled insides.  Add those seeds to the mixing bowl, but withhold a small handful to sprinkle on top when serving for decoration.  

Once the quinoa is cooked fluff it up with a fork, there shouldn't be any water left in the pot.  Let it cool a little before adding to the mixing bowl with the rest of the ingredients otherwise the spring onion for example may wilt.  

While you wait for the quinoa to cool you can grill or fry halloumi or chicken for a more hearty meal.

Now it's time to mix.  In your bowl mix your ingredients together, add equal parts of olive oil and sesame oil, you can be generous as quinoa will soak up all and any moisture.  

To serve lay the baby gem lettuce around the perimeter of your salad bowl and lay the salad in the centre, sprinkle the remaining pomegranate on top and serve.  

For beautiful presentation, lay the halloumi or chicken on top at the end, and enjoy.