1 Put the quinoa into a pan. Cover with cold water to 2 cms above the grain, and let it gently simmer over a low heat until the water’s gone - about 15 mins - then cool to room temp.
2 Steam the broccoli, once tender, run under cold water. Cook the peas in a pan of boiling water for 2-3 minutes, then strain and run under cold water. This keeps them firm and retains their vivid green colour.
3 Now build your salad in layers; broccoli, peas or beans, pomegranate, brie, seeds, avocado, quinoa and finally the herbs.
4 To serve;only dress just before you serve it with lemon juice and olive oil to retain the bright green colour.