California quinoa & avocado salad
The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe
Ingreadient :
- 250g butternut squash, chopped into small chunks
- 2 tbsp olive oil or rapeseed oil
- 120g pack thin-stemmed broccoli, cut into small pieces
- 250g pouch cooked quinoa
- small handful coriander, leaves picked and chopped
- small handful mint, leaves picked and chopped
- 4 spring onions, finely sliced on an angle
- 50g pomegranate seeds
- 20g pistachios, roughly chopped
- 1 small ripe avocado
- juice ½ lemon
- handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
- 1 tbsp tahini
- ½ small ripe avocado, stoned, peeled and roughly chopped
- small handful coriander, leaves picked
- small handful mint, leaves picked
- zest and juice ½ lemon
- 2 tsp clear honey or maple syrup
Direction :
- 250g butternut squash, chopped into small chunks
- 2 tbsp olive oil or rapeseed oil
- 120g pack thin-stemmed broccoli, cut into small pieces
- 250g pouch cooked quinoa
- small handful coriander, leaves picked and chopped
- small handful mint, leaves picked and chopped
- 4 spring onions, finely sliced on an angle
- 50g pomegranate seeds
- 20g pistachios, roughly chopped
- 1 small ripe avocado
- juice ½ lemon
- handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
- 1 tbsp tahini
- ½ small ripe avocado, stoned, peeled and roughly chopped
- small handful coriander, leaves picked
- small handful mint, leaves picked
- zest and juice ½ lemon
- 2 tsp clear honey or maple syrup
