Green Quinoa Salad
With Avocado, Coriander & Lime Sauce
You can eat this delicious dish anywhere, with anything at any time of the year. Pack it for lunch, wheel it out as a dinner party side or just scoff it standing in the kitchen whilst wondering what to do next. It is truly delicious warm or cold and with a spicy twist it's perfect o warm up your January. Make it without delay!
Serves 2-4 people
You will need:
1 large ripe avocado
1 bunch of fresh coriander
½ a red pepper
½ a green pepper
2 handfuls of baby leaf spinach
1 tbsp Greek yoghurt
lots of black pepper and some sea salt
2-3 tsps hot pepper sauce – Encona or Tabasco
a slick of olive oil
1 cup of dry quinoa
1 handful pumpkin, sunflower or a mix of seeds, toasted or not
Bring 2 ½ cups of water to a boil in a saucepan, then add the cup of quinoa. Bring back to the boil, simmer for about 10 mins then turn off the heat. Cover and leave the quinoa to absorb all the water.
Meanwhile, chop up half the avocado and put in a blender with the Greek yoghurt, 2 large handfuls of coriander, the juice of a lime and 2 tsps of hot sauce, along with a cup of water, plenty of salt and pepper and a dash of olive oil. Blend to a creamy consistency. Check the seasoning and set aside.
Chop up the peppers, the other half of the avocado and put in a large wide salad bowl. Add the baby spinach, the remaining coriander and squeeze some more lime juice over them. Drain the quinoa if needs be and turn it with a wooden spoon to release any steam. Add it to the salad and let the heat wilt the spinach leaves a bit. When you’re ready to go, drizzle over the amazing avocado sauce and gently combine.. Serve in a Buddha bowl with the toasted seeds, pan fried chicken, tofu or white fish…. And enjoy!