Ingredients
ADVERTISEMENT
How to prepare quinoa & avocado salad
Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Recommended articles
- butternut squash, chopped into small chunks
- Olive oil or rapeseed oil
- Thin-stemmed broccoli, cut into small pieces
- Cooked quinoa
- Coriander, leaves picked and chopped
- Mint, leaves picked and chopped
- Spring onions, finely sliced on an angle
- Pomegranate seeds
- Pistachios, roughly chopped
- Ripe avocado
- Lemon juice
- handful sprouts
- Tahini
- Coriander, leaves picked
- zest and juice
- Honey or maple syrup
Read more>>>
ADVERTISEMENT
Method
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment.
- Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well.
- Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt.
- Blitz to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios.
- Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece.
- Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
- Top with the sprouts and grind over a little pepper, if you like.
JOIN OUR PULSE COMMUNITY!
ADVERTISEMENT
Eyewitness? Submit your stories now via social or:
Email: eyewitness@pulse.com.gh