We’re loving this avocado, radish and spinach quinoa salad recipe. Bursting with healthy fats and keep-you-fuller-for-longer quinoa it’s this week’s fave lunch.
Serves 2
Ingredients:
90g quinoa
480ml water
1 avocado
8–10 red radishes
2 generous handfuls of baby spinach
2tbsp olive oil
2tbsp fresh lemon juice
1tsp ground cumin
¼tsp mustard powder
Pinch of Himalayan salt and freshly ground black pepper
Method:
Rinse and drain the quinoa, then put into a saucepan with the water and bring to the boil, then reduce the heat, cover and simmer for about 10 minutes until all of the water has been absorbed and the quinoa has cooked through (you may need to add some more water). Leave to cool; this salad can be served warm or at room temperature.
While the quinoa is cooling, halve the avocado and discard the stone, then remove the skin from the halves and slice the flesh. Wash, trim and thinly slice the radishes. Stir the avocado, radishes, and spinach through the quinoa. Whisk together the olive oil, lemon juice, cumin, mustard powder and salt and pepper and use to dress the salad.
