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Warm gluten free quinoa and avocado salad

Super high in protein and rich in fibre this yummy gluten free quinoa dish is perfect on its own or served with a piece of grilled fish or meat.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 40 mins

Ingredients

  • 1 cup red or white quinoa
  • 1 cup water, just boiled
  • 50 grams whole skin on almonds
  • 50 grams sunflower or pumpkin seeds
  • 2 tablespoons olive oil
  • 2 large ripe avocados
  • 200 grams spinach, finely sliced
  • 8 large mint leaves, finely sliced
  • Juice ½ unwaxed lemon
  • Freshly ground black pepper to taste

Method

  1. Rinse the quinoa under cold water, then put it into a pan with the just-boiled water.
  2. Cover with a lid and cook for approximately 25 minutes, until the water is almost fully absorbed. Set aside to cool with the saucepan lid off.
  3. Whilst the quinoa is cooking on another element preheat a dry frying pan on a medium heat and toast the almonds in a pan until just turning golden brown.
  4. Set aside and repeat with the seeds. Once the almonds are cool enough to handle chop them coarsely and add to the seeds.
  5. Preheat the oil in a frying or griddle pan over a medium high heat.
  6. Cut the avocados into slices approximately 5mm wide and fry or griddle them for 2-3 minutes each side, until they are beginning to brown. Set aside on some kitchen towel to drain excess oil.
  7. Tip the quinoa into a mixing bowl and add the spinach, mint, lemon juice, toasted almonds and seeds and mix well.
  8. You are now ready to serve the quinoa in a bowl or plate, topped with the warm avocado slices and black pepper.

Inspiration

  • You can cook the quinoa and toast the almonds a few hours ahead.
  • Have fun with garnishing - alfalfa sprouts or fresh red chilli strips work well.
  • Delicious with a spoonful of basil and tahini dressing.
  • A great alternative to potato if you are not feeling ‘potatoey’!

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    By Susan Green, Cafe and Catering Manager

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    Photography: Natalie Hawthorne

    Passionate cook and photographer