California quinoa & avocado salad

California quinoa & avocado salad

  • Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal740
fat44g
saturates6g
carbs59g
sugars17g
fibre17g
protein18g
salt0.9g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SPROUTS

As well as adding colour to your plate, sprouts contain concentrated amounts of vitamins and minerals, plus they taste great!

Goes well with

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    Overall rating

    Rating: 5 out of 5.23 ratings
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