Recipe courtesy of www.marleyspoon.co.uk.
Avocado & Blueberry Salad with Quinoa and Roasted Seeds
Serves: 2
Cooking time: 30 mins
Ingredients
200g quinoa
20g fresh mint
20g flat leaf parsley
3 spring onions
1 cucumber
1 avocado
250g tenderstem broccoli
50g pumpkin seeds
10ml soy sauce
1 unwaxed lemon
1 garlic clove
50g fresh blueberries
salt, black pepper
olive oil
sugar
Method
Cook quinoa
Preheat the oven to 200C/fan 180C/gas 6. Place the quinoa in a sieve and rinse. Transfer to a medium saucepan with 500ml of water and 1/2tsp of salt. Bring to the boil, lower the heat and cook for 10- 12mins, until just cooked through. Drain and rinse under cold water to cool, leave in the sieve to dry.
Prep ingredients
Meanwhile, fill your kettle with water and boil. Pick the mint and parsley leaves, finely chop. Trim and finely slice the spring onions. Halve the cucumber lengthwise, scoop out the seeded middle with a tsp. and dice the rest into 1cm pieces. Cut the avocado in half, spoon the stone out, peel off the skin and slice crosswise into 1cm strips.
Steam broccoli
Place the tenderstem broccoli in a medium saucepan, pour over the just boiled water over, add 1tsp of salt and cover with a lid, then cook on a medium heat for 3mins until cooked through but still with a bite. Drain and set to one side.
Roast Seeds
Meanwhile, place the pumpkin seeds in a small baking dish, pour over the soy sauce and toss to coat. Place in the oven for 3- 5mins. Squeeze the juice from the lemon into a bowl. Peel and finely grate the garlic clove.
Mix salad
Place the quinoa in a large bowl, add the mint, 1/2 of the roasted seeds, the garlic, the parsley, the spring onions, 3tbsp of lemon juice, 1-2tbsp of olive oil and 1/2tsp of sugar. Season with salt and pepper and stir to combine.
Serve
Divide the quinoa between plates, top with the tenderstem broccoli, the avocado, blueberries and sprinkle over the remaining soy-roasted seeds to finish. Drizzle any remaining lemon juice over the avocado and season with salt and pepper