Leon Superfood Salad

Last week was tiring.  I would like to claim that making this Leon Superfoods Salad gave me the energy I needed but it was no match for a young girl who did not want to sleep.  While it might not work magic, it is a delicious salad that is healthy without feeling heavy.

I bookmarked the recipe because it sounded excellent.  I made it because I was searching my bookmarks for avocado recipes.  This one particularly appealed because we are still buying broccoli but I have less desire to cook it in the hot days of summer.  It wasn't that hard to make but it took me quite some time to prepare between trying to settle Sylvia. 

Allegra McEvedy of Leon claimed that this was one of two recipes that she was still making 3 years after opening Leon restaurant.  That impressed me.  Yet I still made changes.  I am a bit lackadaisical about measurements for salads.  I did buy a really good soft marinated feta, which I would recommend.  It was a great salad. Crunchy, soft, spiky, creamy, little bit sour, little bit salty. 

The biggest disappointment was that the following day there was only enough leftovers for one person.  Possibly this was because I didn't follow the measurements precisely.  Unfortunately E loved it too, but he was happy to eat pasta while I polished off the salad.

I am sending this salad to Catherine of Cates Cates for her Anyone Can Cook Vegetarian Food challenge.  This is a new challenge that she has started this month with the theme, Substantial Salads.

Previously on Green Gourmet Giraffe:
One year ago: WSC Blueberry Chocolate Cake
Two years ago:  CC Hal's Stirfry Sauce
Three years ago: Cheese and Almond Loaf
Four years ago: Beat the heat with fruit salad
Five years ago: Nigel’s bulghur supper

Leon Superfood Salad
Adapted from Allegra McEvedy in The Guardian
serves 3-4

3/8 cup dry quinoa
160g broccoli florets (from 1 head of broccoli)
160g frozen peas
150g cucumber (1/3 telegraph cucumber), diced
180g marinated feta cheese, crumbled
20g alfalfa sprouts
40g seeds (I used sesame, sunflower, flax and pumpkin)
120g avocado, cut into pieces
Small handful parsley, rough chopped
Small handful mint, rough chopped
6 dessertspoons lemon juice
8 dessertspoons olive oil from the marinated feta

Cook the quinoa (place in saucepan with slightly more than twice the water and a pinch of salt, then simmer about 15 minutes). Set aside to cool.

Cook the broccoli until only just cooked.  (Allegra said to steam for about 3 minutes but I microwaved it.)  Cook peas with broccoli if doing on stovetop or separately if in microwave.  Dry fry the seeds until they smell fragrant.

Layer the salad in a salad bowl in the order in the ingredients list.  Toss and check taste.  Adjust seasonings and lemon juice if required.  Serve at room temperature.

On the Stereo:
L'Imaginaire Irlandais: Various Artists