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Detox Kitchen: Quinoa & Avocado Salad



We love being able to share nutritious and delicious recipes with our GP4:3-ers, and our fabulous friends at The Detox Kitchen have given us some of their recipes just for YOU! 

Serves
Calories 300kcals per serving 


Ingredients 

  • 40g quinoa 
  • 1 tbsp brown rice vinegar 
  • 1 tsp olive oil 
  • Pinch Malden salt 
  • Pinch black pepper 
  • 4 cashews, chopped
  • 10g pumpkin seeds 
  • 10g sunflower seeds 
  • 40g cherry tomatoes 
  • 40g mange tout 
  • 1/4 avocado 
Method 
  1. Bring a small pan of salted water to the boil and add in the quinoa. Reduce to a simmer and cook for 5-10 minutes until the quinoa is cooked. Drain in a sieve and tip into a mixing bowl.
  2. Add the brown rice vinegar, olive oil, salt and pepper and mix well.
  3. Place a small saucepan on a medium heat, once the pan is hot add in the nuts and seeds and cook until golden. Add half of these straight to the quinoa and keep the rest aside.
  4. Chop the cherry tomatoes in half and cut the mange tout into thin slices. Peel and roughly chop the avocado.
  5. Place the quinoa in the bowl, top with the avocado, mange tout and cherry tomatoes, sprinkle over the nuts and seeds and add a drizzle of olive oil.


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