Quinoa, avocado and almond salad recipe
A vibrant and herby quinoa salad that's packed with fresh ingredients that makes a delicious light meal or side dish. It's perfect for vegans and helps you keep fuller for longer.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 387 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
For the salad
- 125g (4oz) quinoa
- 50g (2oz) blanched whole almonds
- 1 large avocado, halved, stone removed, peeled and cubed
- 75g (3oz) 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
Each serving contains
- Energy
- 1605kJ 387.0kcal
- Fat
- 30g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 21.4gProtein 9.4gFibre 4.9g
Method
- 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.
- See more Vegan recipes
