California quinoa & avocado salad

California quinoa & avocado salad

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal740
  • fat44g
  • saturates6g
  • carbs59g
  • sugars17g
  • fibre17g
  • protein18g
  • salt0.9g
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Ingredients

  • 250g butternut squash, chopped into small chunks
  • 2 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 120g pack thin-stemmed broccoli, cut into small pieces
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 250g pouch cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • small handful coriander, leaves picked and chopped
  • small handful mint, leaves picked and chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 spring onions, finely sliced on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g pomegranate seeds
  • 20g pistachios, roughly chopped
  • 1 small ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves

For the dressing

  • 1 tbsp tahini
  • ½ small ripe avocado, stoned, peeled and roughly chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • small handful coriander, leaves picked
  • small handful mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp clear honey or maple syrup

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.

  2. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

  3. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.

  4. Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

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Comments (2)

Mog31's picture
5

Gorgeous recipe and a new family favourite. It looks as good as it tastes and is surprisingly filling too.

lisel's picture
3.75

I made this with mango (because i don't like pomegranate seeds) and and Italian dressing. Its was lovely and a bit more fruity and light than with tahini/avocado dressing.

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