Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measuredwater to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl.
Add the Dijon mustard, agave, chiaseeds, olive oil, ricevinegar, salt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing.
In a second bowl, toss the sunflower and pumpkinseeds in the soysauce and sesameoil. Place the seeds on a lined baking tray and bake for 5-8 min or until starting to brown.
5 Prep avocado
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.
Add the rocket, spinach, radish, cucumber and quinoa to the dressing. Top with the avocado and toastedseeds.
Tips for fussy eaters
Remove the greens and serve with quinoa only.
Don't dress the salad too far in advance.
May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
More recipes like this
Festive Goats Cheese and Red Onion Pizza
with Pine Nuts
One Pan Salmon and Asparagus Bake
with Feta Cheese
Sticky Chicken and Green Rice
with Pak Choi
You're just clicks away from creating your order. Do you want to leave and go to the home page?