1 cup / 200g mixed red & white quinoa
2 cups vegetable stock
± 200g tenderstem broccoli
± 200g cooked spelt
250g white button mushrooms, sliced
1 ripe avocado
50g baby leafy greens / rocket / watercress / herbs
40g raw almonds
¼ cup / 50g fresh pomegranate rubies
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 onions:
Pack the sliced onions into a heat-proof glass jar.
In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.
For the quinoa:
Rinse quinoa well in a sieve with cold 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.
Steam 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, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies.
Dress with a little olive oil and pickled onion juice just before serving.