Quinoa, Avocado and Spinach Salad

Quinoa is a brilliant grain to include in a vegetarian diet as it contains all of the essential amino acids that are needed by the body.


Serves 2
adults
545
Kcals
per serving

15 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Cashew nuts   (40g)
Quinoa  (120g)
1 medium red onion, finely sliced  (150g)
2 sticks celery, finely sliced  (60g)
1 medium avocado, peeled, de-stoned and cut into chunks  (150g)
Spinach, sliced  (80g)
1 small yellow pepper, finely chopped  (90g)
Coriander, finely chopped  (15g)
Pinch of salt
Pinch of ground black pepper
1 tbsp olive oil
2 tbsp lemon juice

Method

  1. Warm a small frying pan over a medium heat and add the cashew nuts. Gently toast the nuts for 2-3 minutes until lightly browned. Transfer the cashews to a small plate to cool.
  2. Rinse the quinoa then add it to a medium-sized saucepan of cold water and bring to the boil. Cook for a further five minutes or until the seeds start to sprout and are tender.
  3. Drain the quinoa, then transfer to a large bowl along with the vegetables, coriander and cashew nuts. Mix well.
  4. Season the salad with salt and pepper and dress with olive oil and lemon juice.
  5. Serve.
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Nutritional information per serving

545kCal, 2277kJ
16.2g
33.5g
6.1g
48g
12.7g
6.2g
164mg

© The Vegetarian Society