Recipe: Superfood salad

Sometimes among all the winter comfort food your body will yearn for something refreshing, light, yet satisfying. Nutrition queen and food blogger Lola Berry shares how you can create your a superfood salad that will be able to do just that.

Recipe: Superfood salad

Serves 4-6

2 cups quinoa, rinsed
4 cups water
1 cup raw almonds, roughly chopped
1 large grated beetroot (raw)
1 large grated carrot
½ cup goji berries
1 bunch rocket
1 fresh pomegranate
3 tablespoons Moro Extra Virgin Olive Oil
1 tablespoons Moro Aged Balsamic Vinegar
Juice and zest of 1 lemon
A few fresh mint sprigs

Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.

Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too.

In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad. Top the salad with a few fresh springs of mint.

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