Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories320.5 kcal (16%)
Total Fat18.2 g (26%)
Carbs32.2 g (12%)
Sugars5.1 g (6%)
Protein9.8 g (20%)
Sodium33.9 mg (2%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
175gquinoa
rinsed
200gpurple sprouting broccoli
or tenderstem
150ggreen peas
2 Tbspwhole almonds
skin-on
2 Tbspmixed seeds
sunflower and pumpkin seeds work well
100gbaby leaf spinach
2avocados
ripe, peeled, stoned and sliced
4spring onions
finely sliced
parsley
cho
mint leaves
roughly pped
3 Tbspextra-virgin olive oil
4 Tbsplemon juice
2 tsphoney
1garlic clove
peeled and slightly squashed
Instructions
Step 1
Cook the quinoa in a large pan of boiling water or gluten-free vegetable stock for 15-20 minutes, or until tender. Drain well and transfer to a large bowl.
Step 2
Meanwhile, cook the broccoli in a pan of boiling water for 3-4 minutes until just tender, adding the edamame for the last minute of cooking time. Drain, then add the vegetables to a bowl of cold or iced water to prevent them from overcooking.
Step 3
For the dressing, place all the ingredients and pinches of salt and pepper in a clean jam jar.
Secure the lid, shake well and set aside.
Step 4
Heat a dry frying pan until hot, add the almonds and cook for a couple of minutes, tossing them occasionally until toasted. Set aside to cool slightly, then chop. Return the pan to the heat, add the seeds and toast for a couple of minutes. Set aside.
Step 5
Remove and discard the garlic clove from the dressing; pour it over the quinoa. Add the cooked, drained vegetables and the spinach, avocado, spring onions and herbs. Gently toss together.
Scatter over the seeds and nuts.
Notes
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