For the dressing:
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Cook Quinoa according to instructions on pack and leave to cool. Steam the broccoli and celery and leave to cool. Finely chop the olives, sun-dried tomatoes, onion, capers and fresh herbs. Cut the peppers into chunks and place under the grill until they are tender and a little browned. Leave to cool.
Mix all of these ingredients plus the artichokes together. Make the dressing; taste it and then mix through the salad. Gently roast the pine nuts in a frying pan and leave to cool.
Place the salad in the fridge for at least a couple of hours so that the flavours can be absorbed. Just before serving, sprinkle over pine nuts and crumbled feta cheese.
This salad gives you a very healthy ‘take-away' lunch for a couple of days. It contains antioxidants, is a great mix of protein, slow-release carbohydrates and healthy fats and is very colourful. Every colour of fruit and vegetables has its own protective effect on the body. It is therefore important to eat several different colours throughout the day.
Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.