Grain-Free Avocado & Mixed Seed Quinoa Salad

Name: Avocado & Mixed Seed Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 3.5 oz uncooked quinoa; Sea salt; Freshly ground black pepper; 4 TB mixed seeds; 3 TB olive oil; 1 lime, halved; 1 large avocado; 2.1 oz crème Fraiche; 2.1 oz mixed salad leaves; Small handful of cilantro leaves, finely chopped (optional)

Quinoa is a superfood full of fiber, protein, and vitamins. It gives the salad a crunchy, nutty flavor. For a heartier meal, add your favorite protein and any other veggies.

Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Throw in some seeds and avocado and you have a nutritional powerhouse of a meal!

Chef’s Tips:

You will know when your quinoa is done because it will look different, as if it has cooked open, to reveal the germ inside the kernel.
Adding lime juice to the avocado reduces its blackening (due to oxidization), and also makes up the acidic element necessary in salads.

Serves 2

Avocado & Mixed Seed Quinoa Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Quinoa is a superfood full of fiber, protein, and vitamins. It gives the salad a crunchy, nutty flavor. For a heartier meal, add your favorite protein and any other veggies.

Ingredients

3.5 oz uncooked quinoa
Sea salt
Freshly ground black pepper
4 TB mixed seeds
3 TB olive oil
1 lime, halved
1 large avocado
2.1 oz crème Fraiche
2.1 oz mixed salad leaves
Small handful of cilantro leaves, finely chopped (optional)

Instructions

Boil the quinoa in a pot until done (see Tip), then drain and set aside.
In the meantime, toast the seeds in a hot, dry pan until golden and fragrant. Stir the toasted seeds into the cooked, drained quinoa and leave to cool a little.
Once cool, stir in half the olive oil and the juice of one lime half.
Dice or slice the avocado and drizzle over the juice of the remaining lime half. In a bowl, toss the salad leaves in the remaining olive oil and season with salt.
Divide the salad leaves between two salad bowls and add the seasoned, seedy quinoa.
Top with the crème Fraiche and the avocado. Finish with salt and freshly ground black pepper and chopped cilantro (if using).