Quinoa, avocado and broad bean salad
Quinoa is one of the healthiest grains, it fits in most diets. This vegan quinoa, avocado and broad bean salad is super healthy – ideal for pick-me up meals or you can take it to picnics and trips, to work in your lunch-box. Alternatively, serve it as a side-dish with grilled meat and fish.
Ingredients
Method
- Cook the quinoa according to the packet instructions. Rinse and drain, then set aside.
- Meanwhile, put the beans in a pan of cold water. Bring to the boil. Cook for one minute, then turn off the heat. Drain the beans and rinse them in cold water (ideally keep them in a bowl of icy water for 5 minutes, then drain).
- Peel the lemon and remove the white membrane. Cut the flesh into small chunks and put them into a large serving bowl. Squeeze over the juice.
- Peel the avocado, remove the stone, then slice the flesh thinly. Add these to the lemon and combine gently.
- Cut the radishes in half, add these to the avocado.
- Add the drained beans to the avocado together with the quinoa, radish sprouts, chilli flakes, cumin, garlic and olive oil – then gently combine the salad. Taste, then season with salt and pepper to your liking.