Avocado, Quinoa and Radish Salad

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Recipe by Cook Vegetarian
Serves 6
Ready in 15 to 30 mins

Ingredients

  • 200g quinoa, rinsed and drained
  • 200g fine green beans, trimmed and sliced
  • 1 garlic clove, halved
  • 4 tbsp olive oil
  • juice of 1 lemon
  • ½ tsp ground cumin
  • 100g radish, sliced
  • 1 ripe Hass avocado, sliced
  • 50g salad leaves

Nutritional Information:

Calories: 394
Fat: 23gg

How To Cook

  1. Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse and drain well.
  2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.
  3. Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad). Add the olive oil, lemon juice and cumin. Season with salt and pepper and whisk together.
  4. Tip the drained quinoa and beans into the serving bowl and add the radish, avocado and mixed salad leaves. Toss together gently, then serve immediately.
    5. http://www.avocadosfromperu.com
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Avocado, Quinoa and Radish Salad
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • 200g quinoa, rinsed and drained
  • 200g fine green beans, trimmed and sliced
  • 1 garlic clove, halved
  • 4 tbsp olive oil
  • juice of 1 lemon
  • ½ tsp ground cumin
  • 100g radish, sliced
  • 1 ripe Hass avocado, sliced
  • 50g salad leaves
    How to Cook
  1. Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Rinse and drain well.
  2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.
  3. Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad). Add the olive oil, lemon juice and cumin. Season with salt and pepper and whisk together.
  4. Tip the drained quinoa and beans into the serving bowl and add the radish, avocado and mixed salad leaves. Toss together gently, then serve immediately.
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