QUINOA SALAD WITH AVOCADO

SERVES 4 TO 6
Avocados are a good source of energy and their protein content makes them a valuable food for vegetarians. This tasty salad makes a healthy lunch.
1 cup quinoa, thoroughly rinsed
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, peeled and crushed
1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
1 cup cherry tomatoes, halved
½ small red onion, peeled and cut into slivers
½ cup fresh mint leaves
1 perfectly ripe avocado
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with the end of a skewer, and leave it to drain.
2. Whisk oil, lemon juice, garlic and mustard with ½ teaspoon of salt and plenty of freshly ground black pepper in a large bowl. Add quinoa and toss with dressing.
3. Put tomatoes, red onion and mint leaves in a separate large bowl and add quinoa with all the dressing. Toss well. Halve avocado, remove seed and peel. Chop avocado and add to salad. Toss lightly and serve immediately.

Each serving contains 239 calories, 14g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 27mg sodium, 25g carbohydrate, 5g fiber, 5g protein.

TIP To speed up ripening, place avocados in a brown paper bag with a piece of fruit that gives off ethylene gas, such as a kiwi or banana.