QUINOA, BLUEBERRY AND AVOCADO SUPERSALAD


15 MINUTES

PREPARATION TIME

30 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 cup tricolor quinoa
  • 2 cups chicken stock
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pepitas
  • 2 tsp fennel seeds
  • 2 tsp sesame seeds
  • 1 pink grapefruit
  • 1 head baby fennel, shaved
  • 1 cup baby spinach leaves
  • ½ cup blueberries, halved
  • 1 bunch dill, chopped
  • 2 avocadoes, seeded and diced
  • 2 Tbsp sliced almonds
  • 1 long red chilli, seeded and finely diced
  • 1 Tbsp avocado oil
  • sea salt flakes and freshly-ground black pepper
  • micro basil leaves, to garnish


METHOD

  1. Place the quinoa in a fine sieve and rinse thoroughly. Transfer to a medium saucepan with the chicken stock and set over a moderate heat until simmering. Cook for 12 minutes, then fit the lid and cook for 1 more minutes. Turn the heat off and set aside for 15 minutes. Fluff with a fork.
  2. Set a large frying pan over a moderate heat, then dry fry the seeds for 10 minutes, until lightly coloured. Set aside to cool then chop roughly. Use a sharp knife to peel then grapefruit, then cut out the segment and dice. Squeeze the remaining grapefruit and reserve the juice.
  3. Mix the quinoa, diced grapefruit, fennel, spinach, blueberries, dill, avocados, almond and chill in a large bowl, then toss gently to combine. Stir the reserved juice and avocado oil, then season with salt and pepper. Drizzle onto the salad, then top with the seed mixture and micro basil leaves.


Looking to freshen up your Christmas table with a super-salad that will leave your guests delighted, but not too heavy. This is the dish that will make Christmas….healthy again.



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