What is there not to love about quinoa? It is high in protein, magnesium, phosphorous, iron and fibre as well as being gluten-free and easy to digest. It’s lighter than rice or couscous, so makes an ideal summer lunch or side dish. This salad is quick and simple to make, so can form a part of any midweek meal. I had this as a side to a tofu burger, so I really topped up on protein! I then added a little watercress on the side for a gorgeous contrast in colours.
1 cup quinoa
2 cups water
2 spring onions
2 tblsp olive oil
2 tblsp white wine vinegar
1 tsp wholegrain mustard
1tsp dried mixed herbs like basil and oregano
Cook the quinoa in the water for about 15 minutes and leave to cool. Peel the avocado and cut into small pieces. Peel the clemetine, removing as much pith as possible and divide into segments. Chope the spring onions. Mix all with the quinoa
Make the dressing by shaking the oil, vinegar, mustard and herbs in a jar. Pour the dressing over the quinoa and mix well.