Quinoa, Avocado and Spinach Salad

Ingredients

• 40g cashew nuts
• 120g quinoa
• 1 medium 150g red onion finely sliced
• 2 sticks 60g celery finely sliced
• 1 medium 150g avocado peeled, de-stoned and cut into chunks
• 80g spinach sliced
• 1 small 90g yellow pepper finely chopped
• 15g coriander finely chopped
• Pinch of salt
• Pinch of ground black pepper
• 1 tbsp olive oil
• 2 tbsp lemon juice

Method

1. Warm a small frying pan over a medium heat and add the cashew nuts. Gently toast the nuts for 2-3 minutes until lightly browned. Transfer the cashews to a small plate to cool.
2. Rinse the quinoa then add it to a medium-sized saucepan of cold water and bring to the boil. Cook for a further five minutes or until the seeds start to “sprout” and are tender.
3. Drain the quinoa, then transfer to a large bowl along with the vegetables, coriander and cashew nuts. Mix well.
4. Season the salad with salt and pepper and dress with olive oil and lemon juice.