For 4 servings
Grilled Avocado, Broccoli, Spinach & Quinoa Salad
Prep and cook time: 50 min
Difficulty: Medium
Cannot be frozen
Ingredients
2tbsp olive oil, plus extra for grilling
185g | 6 ½ oz | 1 cup mixed quinoa, red and white, rinsed and drained
500 ml| 18 fl oz | 2 cups water
300 g | 11 oz | 2 ½ cups tenderstem broccoli, trimmed
2 large avocados, pitted, peeled, and sliced
150 g| 5 oz | 5 cups baby spinach leaves, washed
1/2 lemon, juiced 2 tbsp coconut aminos
Sea salt
Freshly ground black pepper
Method
1 Heat 2 tbsp olive oil in a heavy-based saucepan set over medium heat.
2 Add the quinoa and toast in the hot oil for 2-3 minutes, stirring frequently. Cover with the water, bring to the boil, and cover with a lid.
3 Cook over a low heat until the quinoa has absorbed the water and is tender to the bite, about 15-20 minutes.
4 Remove from the heat and set aside to cool, still covered, for 10 minutes. In the meantime, blanch the broccoli in a large saucepan of salted, boiling water for 1 minute. Drain and refresh in a bowl of cold water.
5 Preheat the grill to hot. Drain the broccoli and pat dry with kitchen paper. Brush the broccoli and avocado slices with olive oil before seasoning with some salt and paper.
6 Brush a grilling tray with some olive oil. Arrange the broccoli and avocado on the tray, spaced apart
7 Grill for 3-4 minutes, turning once, until lightly charred. Remove from the grill.
8 Fluff the quinoa with a fork. Toss in a large mixing bowl with the spinach leaves, lemon juice, coco nut aminos, and some salt and pepper.
9 Divide between serving bowls, topping with the grilled broccoli and avocado before serving
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