Our Quinoa and Avocado salad is a really tasting and zingy salad that uses fresh, rather than cooked, broccolini which gives it a great crunch. We feature this delicious recipe in the latest issue of ele Magazine, get the digital edition here.
Filled with green vegetable goodness, you can pimp up this salad by adding in some cold shredded or chopped chicken, crispy fried tofu cubes, prawns, or smoked almonds and toasted seeds.
2 cups cooked quinoa
1 avocado, peeled, deseeded and sliced in to wedges
1 bunch parsley chopped
1 bunch mint chopped
1 bunch of raw broccolini, chopped
1 cucumber, chopped
2 spring onions, finely chopped
Salt & pepper, to season
1 tsp finely grated ginger
1 clove garlic
2 tablespoons extra virgin olive oil
Juice of 1 fresh lime or lemon
- Mix all ingredients in a large bowl.
- Mix dressing ingredients together until well combined.
- Pour dressing on top of the quinoa salad, toss through and season with salt and pepper. Serve and enjoy!
Want more? Click here for our Seared Tuna, Sesame and Edamame Salad and here for our Roasted Sweet Potato, Pomegranate, Feta and Chickpea Salad.