Quinoa, avocado and seed salad
4th Mar, 2015


  • 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

Equipment required:

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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