Superfood Salad

When I’m feeling like I need a health-kick or some extra veggies in my life, this is my go-to recipe.

It’s packed full of healthy ingredients and superfoods (hello quinoa!) If you haven’t cooked with quinoa before, it’s great. In between cous-cous and rice, it’s a gluten-free grain that is extremely versatile. And if you don’t know how to pronounce it, here’s a handy tip: “keen-wa”(or listen to this).

But you don’t need to be able to pronounce it, all you need to know is how to cook it!

I serve this recipe as a main dish all on its own. I also take it to pot-lucks and heat it up for left-overs as a lunch the next day.

Warning: this does make a very large amount of salad, so maybe half the recipe if you don’t want to be eating it for days on end!

Superfood Salad

Serves: 6 large or 8 small servings


  • 1 large sweet potato, peeled and diced
  • 1 head of broccoli, cut into florets
  • 200g quinoa (rinsed)
  • 500ml vegetable stock
  • 500 grams of mince
  • 1 tsp minced garlic
  • 1 tsp Italian Herbs
  • 250g baby spinach
  • 100g beetroot slices (half a small tin), drained


  1. Preheat oven to 200degrees
  2. Place diced sweet potato on a lined baking tray, lightly drizzle olive oil, and season with salt and pepper
  3. Bake for 15 minutes, then add the broccoli florets and bake for another 10 minutes
  4. While the veggies bake, place quinoa in a saucepan, pour over the stock, bring to a boil, then reduce to a simmer, and cook for 15 minutes to allow the quinoa to soak up the stock
  5. Fry up the minced garlic in some olive oil, then brown the mince and add in the Italian herbs.
  6. Once the vegetables, quinoa and mince are done, toss into a bowl with the baby spinach and beetroot slices.
  7. Eat whilst warm (but is also delicious cold for lunch the next day!)

Recipe Source: based loosely on a recipe from this book, 500 Superfood Dishes, that my step-brother Cam bought me for my birthday. Slightly adapted. (So many good recipes in that book!)

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