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Power Of Pink Salad

Course Salad
Servings 4 people


  • 1 cup mixed red & white quinoa
  • 1 cups vegetable stock
  • 200 g tenderstem broccoli
  • 200 g spelt cooked
  • 250 g white button mushrooms sliced
  • 1 avocado
  • 50 g baby leafy greens /rocket / watercress / herbs
  • 40 g raw almonds
  • ¼ cup fresh pomegranate arils (rubies)

For the pickled onion

  • 1 large red onion very thinly sliced
  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tsp sea salt


For the pickled onion

  • Pack the onions into a heat-proof glass jar.
  • In a small saucepan combine the water, vinegar, maple syrup, and salt.
  • Bring the mixture a simmer.
  • Carefully pour the hot mixture into the jar, over the onions.
  • Press the onions down with a spoon so that they are submerged in the vinegar mixture.
  • Allow to cool. Seal and refrigerate.

For the quinoa

  • Rinse quinoa in a sieve under cool running water.
  • Transfer to a pot with the vegetable stock and bring to the boil.
  • Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed.
  • Fluff with a fork and allow to cool.

For the salad

  • Steam the tenderstem broccoli for a few minutes until just tender but still crunchy.
  • Roughly chop and add to a large mixing bowl.
  • Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, dived avocado, leafy greens, and a handful of pickled onion.
  • Toss gently to combine.
  • Transfer tossed salad into a large bowl and scatter with almonds and pomegranate.
  • Dress with a little olive oil and pickled onion juice before serving.
Keyword mushroom, mushrooms, quinoa, superfood