Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
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.
Tip!Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
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.
Tip!Don't dress the salad too far in advance or it will become soggy!