Vegetable Bean And Quinoa Salad With Avocado Dressing Recipes

Steps:

• Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.

Steps:

• Soak the quinoa in plenty of water for about 15 minutes, and then rinse several times. Bring 1 cup of water to boil, add quinoa, and simmer covered for 20 minutes, until water is absorbed and quinoa is fluffy. Set quinoa aside to cool.
• In a large bowl, thoroughly mash avocado flesh with juice from 1/2 of the lime. Add sour cream, chili powder, and garlic salt and mix well. chili powder and garlic salt amounts can be adjusted according to your preference.
• Rinse beans and add to avocado mixture, along with corn (rinse first if using canned or frozen). Cut tomatoes in half and add to avocado, bean, and corn mixture.
• Cut bell pepper into thin slices about 1 inch long. Trim woody ends from asparagus and cut spears into pieces 1/2 to 1 inch long. Heat a large frying pan over medium heat and add olive oil. when oil is hot add peppers and asparagus. Sprinkle vegetables with juice from remaining lime half and with sea salt. Cook vegetables for just a few minutes, until they are slightly softened but still bright green. Stir vegetables occasionally as they cook. Remove pan from heat.
• Add quinoa to avocado mixture and mix well. Then add peppers and asparagus and again mix well. At this time the taste may be adjusted by the addition of more salt. Chill in fridge before serving.
• Serve with hot sauce on the side (such as tabasco) for those who like more heat.

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
• Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
• Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.