Quinoa & Avocado Salad with Chilli, Lime & Sesame Dressing
Serves 2 | Prep time 20 mins
For the Salad:
– 100g uncooked quinoa or 400g cooked quinoa
– 2 spring onions
– 1⁄2 bunch coriander
– 70g rocket or similar leaf
– 1 ripe avocado
For the Dressing:
– 1 lime
– 2 tsp sesame oil
– 1 medium hot red chilli
– Salt and black pepper
Rinse your quinoa a few times to remove the natural coating of saponins which can leave a bitter taste. Once rinsed, cover with plenty of water and bring to the boil. Stir once, reduce the heat to medium and simmer for 15 minutes, until cooked but still retaining a bite. Drain, refresh under running water and set aside to dry.
Whilst the quinoa is cooking, prepare the other ingredients. Chop your chilli, coriander and spring onions, then peel your avocado and remove the stone. Slicing into wedges, or dice if you prefer bite-sized pieces.
Zest and juice your lime, then combine with the oil and chilli before seasoning with salt and pepper.
Transfer the quinoa to a large bowl, then add your chopped ingredients, reserving some avocado to garnish, and the rocket. Pour over the dressing and toss everything together. Taste to check the seasoning and amend as necessary. Garnish with remaining avocado and serve.
If serving up for brunch, serve each portion with a soft-poached egg or two.
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