Green greatness salad

Great

% Daily Values based on a 2,000 calorie diet

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.