This is a delicious salad that can be eaten warm or cold. Serve it up as a dinner or prep it as a handy mid week lunch.
Serves 4
Oven 200c
Ingredients
- 100g quinoa
- ½ head of broccoli cut into florets
- 1 courgette, sliced
- 100g asparagus heads
- 2tbsp olive oil
- 60g chopped almonds, roasted
- 60g peas
- 100g salad leaves
- 1 avocado sliced
- 2 spring onions sliced
- Dressing – 4tbsp olive oil
- ½ lemon, juiced
- 2tbsp chopped basil
- 2tbsp chopped mint
- 1 garlic clove, crushed
- Seasoning
Directions
- Cook quinoa according to instructions (I tend to use veg stock rather than just water for extra flavour).
- Place the broccoli, courgette and asparagus on a lined baking sheet and drizzle in oil. Roast for 7minutes. Remove the asparagus and replace the tray and roast for a further 8minutes.
- Dry fry the almonds, remove, sprinkle in salt and leave to cool.
- Place all the dressing ingredient in a blender and blitz. Finally, place everything in large bowl and mix. Serve immediately or pop in fridge.