Alex's Breakfast Salad

In a bowl, place cauliflower and broccoli and cover with boiling water. Cover bowl with a plate or cling film and set aside for 10 minutes.

Meanwhile, combine quinoa with 1/2 cup water in a medium saucepan and bring to the boil. Cover, reduce heat to low and simmer until quinoa is tender, about 10 minutes.

Drain and refresh cauliflower and broccoli under cold water. They should be gently blanched and still crunchy. Toss in a bowl with quinoa and season with salt, pepper, olive oil and lemon juice.

Serve with boiled egg, and scatter with basil leaves and pomegranate seeds.

Energy 1460.10 kJ

Calories 348.99 cal

Protein 19.34g

Fibre 12.67g

Fat 12.60g

Sat. Fat 2.04g

Carbs 34.34g

Sugar