- 75g red quinoa
- 250g cherry tomatoes
- A thumb of ginger
- 1 garlic clove
- 1 lemon
- 2 tbsp tamari
- 1 avocado
- 1 mini romaine lettuce
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 150ml boiling water
- Small pan
- 1.
Fill and boil your kettle. Rinse the quinoa under cold water for 1-2 mins to wash off the soapy coating that can make it taste bitter. Tip into a small pan and cover with 150ml boiling water. Simmer for 10-12 mins till the water is absorbed and the quinoa is tender.
- 2.
Meanwhile, quarter the cherry tomatoes and slide them into a bowl. Peel and finely grate in the garlic and ginger. Grate in the lemon zest and squeeze in the juice. Pour in 2 tbsp tamari and 1 tbsp olive oil. Add a pinch of ground pepper.
- 3.
Slice the avocado in half and remove the stone. Scoop out the flesh and cut it into 1cm chunks. Add the avocado to the bowl with the tomatoes. Toss together with the dressing.
- 4.
When the quinoa is cooked, drain it if needed and allow to cool slightly. Add the quinoa to the tomato bowl and stir to mix. Have a taste and add a little salt or pepper if needed.
- 5.
Separate the mini romaine lettuce leaves and fill them with the quinoa mixture. Divide the lettuce scoops between a couple of plates and serve.
- Tip
Avo’ nice day
The avocado in your box will be ripe and ready to use for the next 2-3 days, so if you fancied making the salad later, then we recommend popping it into your fridge to keep cool.
