Member recipe
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Hass Avocado, Quinoa and Radish Salad

By ashleigh_red (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Quinoa (pronounced ‘keen-wah’) is delicious in salads – and so easy to prepare. Try it in this recipe, where it’s combined with crunchy radish and green beans, with creamy-soft Peruvian Hass avocado.
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Ingredients

  • 1 ripe Hass avocado, halved, pitted, peeled and sliced
  • 200g quinoa, rinsed and drained
  • 200g fine green beans, trimmed and sliced
  • 1 garlic clove, halved
  • 4 tbsp olive oil
  • Juice of 1 lemon
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper
  • 100g radish, trimmed and sliced
  • 50g mixed salad leaves

Method

  • STEP 1
    Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain, rinse with cold water and drain well.
  • STEP 2
    Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.
  • STEP 3
    Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad). Add the olive oil, lemon juice and cumin. Season with salt and pepper and whisk together.
  • STEP 4
    Tip the drained quinoa and beans into the serving bowl and add the radish, avocado and salad leaves. Toss together gently, then serve immediately.
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