Preparation Time
10
Cooking Time
20
Serves
4

Quinoa & Avocado Salad

Instructions

1

Place quinoa, water and stock cube in a medium saucepan and bring to the boil. Cook for 5 minutes.

2

Simmer at a low temperature for approximately 15 minutes, or until water has absorbed. Set aside.

3

Place corn in a small saucepan of water and bring to the boil. Cook until tender. Set aside

4

Place almonds and oil in a pan and cook at a high temperature for approximately 2 minutes or until golden.

5

Combine quinoa, corn, coriander, mint, fetta, avocado and oil in a bowl, lightly mix.

6

Season with salt and pepper and garnish with almonds.

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