Salad

60g quinoa

100g edamame beans or snow peas, sliced

100g frozen peas

100g courgette, sliced with a peeler or mandolin

100g tender stem broccoli

4 spring onions, finely sliced

1 avocado, peeled and cut into cubes

Mint, chopped

Flat leaf parsley, chopped

¼ cucumber, diced

Dressing

Lemon juice

1 tsp ground cumin

2 tbsp extra virgin olive oil

Salt and pepper

1. Cook quinoa then drain well

2. Blanch the green vegetables for no more than 1 minute

3. Add quinoa, green vegetables and remaining salad ingredients to a bowl and combine

4. Combine dressing ingredients and add to the salad

Serve as a side dish. It would work well with the salmon and lemon vinaigrette or the herbed grilled chicken  

Recipe by:

Robert Hobson (RNutr)

Registered Nutritionist

RHNutrition and hopenutrition