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Eating veggie » Recipes » Quinoa, Avocado and Spinach Salad

Quinoa, Avocado and Spinach Salad

Prep time 15 mins, cook time 10 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Dairy-Free, Healthy

Quinoa is a brilliant grain to include in a vegetarian diet as it contains all of the essential amino acids that are needed by the body. Avocadoes are a healthy source of monounsaturated fat, most of which is oleic acid, which is also found in olive oil.


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.

Nutrition per serving

545 kcal

Calories

16.2g

Protein

33.5g

Fat

6.1g

Saturates

48.0g

Carbs

12.7g

Sugar

8.3g

Fibre

0.41g

Salt

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