Brussel Sprout and Broccoli Salad with Quinoa

Using raw and shredded cruciferous vegetables in a salad provides fibre in the diet, phytochemicals, and for enhancing daily detoxing.

Ingredients:

1 1/2 cups quinoa, cooked
1 floret of broccoli, shredded
200g Brussels sprouts
½ red onion, sliced and soaked in vinegar for 30 minutes
1 round of feta, crumbled
½ cup pecans, roughly chopped
½ cup pomegranate seeds or unsweetened organic cranberries

Dressing:

100ml Olive oil
50ml red wine vinegar or apple cider vinegar
1 tsp Dijon Mustard
1 tsp raw honey
Salt and pepper to taste

Method:

1. Pre-mix the dressing in a jar, shake well
2. In a large bowl, add shredded broccoli and Brussels sprouts
3. Add the sliced onions
4. Add the pecans and pomegranates
5. Toss to mix well and pour dressing over the salad
6. Cover with crumbled feta