Superfood salad and soy dressing (GF/V)

Lately I've been reading up on the benefits of different foods for your mental health and how closely linked your gut health is to your mentality. What can boost your good endorphins and make you feel more balanced and what to eat when you're feeling anxious or down.

I couldn't think of a more fitting time for any of us to consider this when cooking healthy dinners, so combined some of the advice to make my super food salad.

You could add chicken, salmon or tofu to up the protein in this simple salad for one.

Ingredients

1 cup broccoli florets
1/2 cup chopped cucumber
5 cherry tomatoes, sliced
1 cup broad beans
1/2 cup courgette, diced
80g mixed colour quinoa
1 tbsp mixed seeds
2 tbsp dry roasted peanuts, roughly chopped

For the salad dressing:

3 tbsp tamari sauce
1 tsp rice wine vinegar
1 tsp agave nectar
1/2 tsp grated ginger
1/2 tsp grated garlic
1/2 tsp grated red chilli
tsp lemon juice

Method

1. Put the quinoa in a small pan and cover with water, bring to the boil and simmer for 15 minutes, drain and set aside.
2. Place the broad beans and courgette in a bowl, cover with boiling water and place a plate on top, leave the vegetables to steam whilst you make the rest of the salad.
3. In a large bowl, mix together all of the chopped vegetables, seeds and nuts. 
4. In a small bowl, mix the salad dressing ingredients together. 
5. Drain the beans and courgette and add to the salad. 
6. Pour over the salad dressing and mix through before serving.