Very Green Quinoa Salad

Name: Very Green Quinoa Salad
Prep time: 5 min
Cook time: 12 min
Yield: 2
Ingredients: 100g Quinoa; 150g Frozen Peas, Broad Beans, or a mixture of both; 240ml Water; 1/2tsp Lemon Salt; To taste! Black Peppercorns - Freshly Ground; 3tbsp Blanched Almonds; 1/2 ring Chorizo; 1 Avocado - Sliced; 1/2 Juice of a Lemon; 4tbsp Fresh Chives - Chopped; 1 small bunch Basil - Chopped; 2 Spring Onions - Chopped; 1/2tsp Lemon Salt; 3-4tbsp Greek Yoghurt

For a healthy, quick meal; look no further. This very green quinoa salad is super satisfying and takes no time at all*!

*It takes a little time, just around 10 min or so... 3 simple steps!

Prep Time

5 Minutes

Cook Time

12 Minutes

Servings:

Ingredients

For the Salad

100g Quinoa

150g Frozen peas, broad beans, or a mixture of both

240ml Water

1/2tsp Lemon salt

To taste! Black peppercorns Freshly Ground

3tbsp Blanched almonds

1/2 ring Chorizo

1 Avocado Sliced

For the Dressing

1/2 Juice of a lemon

4tbsp Fresh chives Chopped

1 small bunch Basil Chopped

2 Spring onions Chopped

1/2tsp Lemon salt

3-4tbsp Greek yoghurt

Instructions

First, cook the quinoa. Toast it over a medium-high heat in a dry pan until it starts to pop and smell nutty. Add the water and peas/broad beans, cover and bring to the boil, then cook for 10 minutes. After this time the quinoa should have absorbed all or most of the water. Drain well in a sieve then return to the pan. Mix with the lemon salt and some pepper.

For the dressing, put all the ingredients in a mini food processor and blitz well, adding a little more lemon juice or water if it’s too thick to drizzle.

Toast the almonds in a dry pan until golden. Fry the chorizo (you can use the same pan while it’s still hot from the almonds) briefly until it starts to crisp lightly on both sides. Divide the rocket between two salad bowls then top with the quinoa. Divide the avocado, chorizo and almonds between the bowls, then drizzle over the dressing and serve.

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