High Protein Chopped Broccoli Salad

Rinse the quinoa very well and add to a saucepan. Cover the quinoa with double the amount of water and a pinch of salt. Bring to a boil and then reduce the heat and simmer for 12 mins.

Drain and rinse under cold water in a colander. Set aside or in the fridge to cool while you prepare the rest.

Finely chop the broccoli florets. Peel the tough skin from the broccoli stem and finely chop the broccoli stem or grate it on a cheesegrater. Add to a large bowl.

Drain the chickpeas, finely chop the red onion and add these to the bowl. Add the dried cranberries, sunflower seeds and peanuts to the bowl.

To make the dressing, mix all of the ingredients in a jar and shake well to combine.

You can mix the dressing before storing as the ingredients will stay crisp and absorb the dressing well. Keep refrigerated for up to 3-4 days.