1 cup cooked quinoa

1 small bunch of broccoli, or broccoli rabe, steamed to just tender

1 1/2 cups assorted leafy greens, such as watercress, arugula, lettuce, chopped if large

3/4 cup fresh herbs, an assortment is lovely, mint, basil, parsley, cilantro, chives, etc

1/2 cup cherry tomatoes, halved

1/2 avocado, peeled and sliced

1/3 cup olives, pitted

1/2 English cucumber, deseeded and diced

1/4 cup toasted nuts and seeds, such as pumpkin, sunflower, cashew, walnuts, almonds

Zest and juice of a lemon

Steam the broccoli or broccolini until just tender. Drain and put aside to cool while you’re preparing the rest of the salad.
Place the cooked quinoa in a large bowl
Cut the steamed broccoli or broccoli rabe into bite-size pieces and add to the bowl
Add all the other ingredients, and toss to combine.
Drizzle over the dressing of your choice, I love this Bragg’s Oil-Free Vinaigrette
Top with fresh herbs, and a further sprinkling of nuts and seeds