Superfood Salad

While visiting family recently in the U.K., I had the opportunity to try some of Marks & Spencer's to-go salads and ready-meals, all of which were excellent. I was really taken with one in particular - the "superfood salad." It was so tasty that I decided I would try to recreate it when I returned home.

I should have written down the ingredient list, as by the time I got home I couldn't remember exactly what all went into it. I decided to experiment a little and see what I could come up with on my own. So this isn't an exact replica of the M&S recipe, but it's a decent attempt. Their salad included a tiny pot of yogurt-mint dressing, which I didn't think was anything special, so I've left it out, but feel free to add a little of your own dressing if you like. This makes about 8 1-cup servings.

 
Ingredients

Superfood Salad

Ingredients

• 1 Cup Red Quinoa
• 2 Cups Water
• 1 tsp Salt
• 1/2 Cup Green Lentils
• 1 Bay Leaf
• 2 Cups Broccoli - fresh or frozen
• 1 Cup Edamame
• 1 Cup Bean of choice - I used heirloom goose beans from the garden, but M&S used a mixture of kidney, pinto and mung beans
• 4 oz. Feta Cheese (optional)

Cooking Directions

1. Add quinoa to 2 cups water and bring to a boil. Once boiling, add salt, cover and turn heat to low.
2. Simmer for 20 minutes. Turn off heat and let sit another 5 minutes. Drain off any excess water, place in a large container and fluff with fork.
3. Place lentils in small pot and add just enough water to cover. Add bay leaf. Heat to boiling, then turn down to low and let simmer 20 minutes.
4. Drain, discard bay leaf, and add lentils to quinoa.
5. Prepare broccoli according to package directions. Add to quinoa mixture.
6. Cook beans according to package directions. If using canned beans, drain and rinse, then add to quinoa mixture. I boiled fresh green beans for about 20 minutes, or until the water is nearly evaporated.
7. Stir in edamame
8. Just before serving, sprinkle a tablespoonful of feta cheese over each serving.

Superfood Salad
Please note that red quinoa works better in this recipe because it stays crunchy after cooking, unlike regular quinoa. Likewise, it is best to use French/green lentils because other types of lentil get mushy, and you don't want that. This salad should be chewy.