This salad, rich in protein, minerals and vitamins thanks to the red quinoa and abundant raw vegetables, is fine to serve as a main dish or as a side dish for dinner or a picnic. If you don't have red quinoa, regular quinoa can be used.
4 people made this
100g red quinoa
1/2 vegetable stock cube, crumbled
1 (300g) tin sweetcorn, drained
8 large red radishes, trimmed and sliced into rounds
8 cherry tomatoes, halved
1 stick celery, chopped
1/2 red pepper, chopped
1 small Romaine lettuce, sliced into 1cm strips
1 avocado - peeled, stone removed and cubed
1 tablespoon lemon juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons rapeseed oil
Method Prep:18min › Cook:12min › Ready in:30min
Pour the quinoa into a fine sieve and rinse well with plenty of cold water. Stir the quinoa, the 250ml water and the 1/2 crumbled stock cube together in a large saucepan, and cover and cook over low heat until the quinoa swells and the water is absorbed, stirring occasionally, about 12 minutes.
Pour the quinoa back into the fine sieve, and rinse in cold water to cool. Press lightly with a spoon to remove any excess water.
Meanwhile, place the sweetcorn, radishes, cherry tomatoes, celery, red pepper and Romaine lettuce into a large salad bowl. Add the avocado on top, and sprinkle the avocado with the lemon juice. Stir in the cooled quinoa.
Whisk together the mustard, lime juice, honey and oil and pour over the salad, Gently toss the salad to coat with the dressing.