Watermelon & spinach super salad

Watermelon & spinach super salad

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal507
fat25g
saturates7g
carbs48g
sugars18g
fibre8g
protein19g
salt0.8g
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Ingredients

Method

  • STEP 1

    Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.

  • STEP 2

    Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.

Goes well with

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    Rating: 5 out of 5.7 ratings
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