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04 Mar, 2015

Quinoa, avocado and seed salad

Another recipe from our Detox Kitchen Cookery School event - 28.02.15. This recipe is a true Detox Kitchen staple, team it up with asian marinated salmon or grilled chicken for the perfect high protein meal.



120g quinoa
1 avocado, peeled and diced
1 handful mange tout, thinly sliced
1 handful spinach, roughly chopped
2 spring onions, roughly chopped
½ cucumber, diced
Handful cherry tomatoes, halved
Juice ½ lemon and wedge of lemon to serve
Handful toasted cashew nuts
Handful toasted sunflower seeds
Pinch salt
Pinch pepper


Place the quinoa in a pan with three times the amount of water. Bring the water to the boil and simmer for 5-7 minutes until tender but not soft. You can tell when its cooked when the germ pop out of the kernel. Once cooked drain in a sieve and rinse under cold water to cool, then place the quinoa in a large bowl and add the rest of the ingredients. Serve with a wedge of lemon.

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