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.
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
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.
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.
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.
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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