Method

1. Place quinoa in a medium sauce pan with 1 cup of water, bring water to boil, reduce to low heat, cover and simmer for 15-20 minutes until most of the liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool.
2. Chop the broccoli into small florets and steam lightly over boiling water in a steaming basket for 3-4 minutes. Only partially steam keeping as many good nutrients as possible.
3. Wash and chop spinach and parsley and add to a large salad bowl
4. Add diced red onions, chilies, cherry tomatoes and red bell bell pepper to salad
5. Deseed the pomegranate and add the seeds and roughly chopped almonds
6. In a small jar with a lid, add the juice of one lemon, olive oil, salt and pepper and shake well
7. Add cooked quinoa, broccoli and dressing and toss through the salad
8. Cut into granola size bars and stored in the fridge in an airtight container for up to 5 days or freeze if longer than that