Superfood Salad
With Lemon Chia Dressing
Instructions
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 measured water 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.
2 Prep
Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl.
3 Dressing
Add the Dijon mustard, agave, chia seeds, olive oil, rice vinegar, salt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing.
4 Toast
In a second bowl, toss the sunflower and pumpkin seeds in the soy sauce and sesame oil. 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.
6 Serve
Add the rocket, spinach, radish, cucumber and quinoa to the dressing. Top with the avocado and toasted seeds.
Tips for fussy eaters
Remove the greens and serve with quinoa only.
Pro tip
Don't dress the salad too far in advance.
This healthy salad is packed with 5 'superfoods', including high fibre quinoa.
Cooking Time: 25 min
Cals 641 · Prot 18 · Carbs 67 · Fat 39
Dairy-Free
Ingredients
Salad
Dressing
Side
Seeds
This healthy salad is packed with 5 'superfoods', including high fibre quinoa.
Cooking Time: 25 min
Cals 641 · Prot 18 · Carbs 67 · Fat 39
Dairy-Free
Instructions
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 measured water 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.
2 Prep
Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl.
3 Dressing
Add the Dijon mustard, agave, chia seeds, olive oil, rice vinegar, salt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing.
4 Toast
In a second bowl, toss the sunflower and pumpkin seeds in the soy sauce and sesame oil. 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.
6 Serve
Add the rocket, spinach, radish, cucumber and quinoa to the dressing. Top with the avocado and toasted seeds.
Tips for fussy eaters
Remove the greens and serve with quinoa only.
Pro tip
Don't dress the salad too far in advance.
Ingredients
Salad
Dressing
Side
Seeds
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