Quinoa, Avocado and Almond Salad

Make the most of quinoa with this delicious superfood salad. It's vegetarian friendly and is ready in just 30 minutes.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

Put the quinoa in a saucepan and cover with water, stir and bring to the boil over a medium-high heat. Turn the heat down to a simmer, cover the pan with a lid and cook for 15 minutes until tender. Drain and leave to one side.

Meanwhile, put the almonds in a large, dry frying pan and toast over a medium heat for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.

Squeeze a little of the lemon juice over the avocado to stop it turning brown, then put the rest of the juice, along with the remaining dressing ingredients, in a bowl, season, then whisk until combined. Set aside.

Put the rocket in a large serving bowl with the spring onions, courgette, herbs,avocado and cooked quinoa. Pour on the dressing and combine gently. Scatter with the almonds before serving.

Ingredients

For the salad
125g quinoa
50g blanched whole almonds
1 large avocado, halved, stone removed, peeled and cubed
75g rocket leaves
4 spring onions, sliced thinly on the diagonal
1 courgette, coarsely grated 
4 tbsp chopped parsley leaves
6 tbsp chopped mint leaves
For the dressing
4 tbsp extra virgin olive oil
juice of 1 small lemon
1 tsp Dijon mustard
1 small garlic clove, finely chopped

Ingredients

For the salad
125g quinoa
50g blanched whole almonds
1 large avocado, halved, stone removed, peeled and cubed
75g rocket leaves
4 spring onions, sliced thinly on the diagonal
1 courgette, coarsely grated 
4 tbsp chopped parsley leaves
6 tbsp chopped mint leaves
For the dressing
4 tbsp extra virgin olive oil
juice of 1 small lemon
1 tsp Dijon mustard
1 small garlic clove, finely chopped

Preparation

Put the quinoa in a saucepan and cover with water, stir and bring to the boil over a medium-high heat. Turn the heat down to a simmer, cover the pan with a lid and cook for 15 minutes until tender. Drain and leave to one side.

Meanwhile, put the almonds in a large, dry frying pan and toast over a medium heat for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.

Squeeze a little of the lemon juice over the avocado to stop it turning brown, then put the rest of the juice, along with the remaining dressing ingredients, in a bowl, season, then whisk until combined. Set aside.

Put the rocket in a large serving bowl with the spring onions, courgette, herbs,avocado and cooked quinoa. Pour on the dressing and combine gently. Scatter with the almonds before serving.