Chia, Quinoa & Avocado Salad Recipe

Ingredients

100g quinoa
50g black chia seeds
25g sunflower seeds
1 red onion
125g cherry tomatoes
1 avocado
25g rocket
2 limes
2 tbsp olive oil
1 tbsp agave syrup
1 chilli
1 garlic clove
Sea salt
Freshly ground pepper
100g feta

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Method

1. Tip the quinoa into a sieve and rinse under cold water for a few mins to rinse off the soapy coating. Tip into a pan. Pour in 200ml boiling water. Cover and bring to the boil. Turn the heat right down and simmer for 10-12 mins till the water has been absorbed and the quinoa is tender. Take off the heat.

2. While the quinoa simmers, tip the chia seeds into a dry frying pan. Toast over a medium heat for 3-4 mins till the chia seeds smell aromatic. Tip into a large bowl. Add the sunflower seeds to the frying pan and toast the for 2 mins. Add to the chia seeds in the bowl. Stir the quinoa into the bowl.

3. Peel and dice the red onion. Quarter the cherry tomatoes. Add them to the bowl. Halve the avocado. Scoop out the stone, then scoop the flesh from the skin. Roughly chop it and add to the bowl. Roughly chop the rocket leaves and add them to the bowl too. Toss everything together.

4. Juice the limes into a small bowl. Add the olive oil and agave syrup. Halve the chilli. Flick out the seeds and white bits for less heat and finely chop the chillies. Peel and crush the garlic. Add to the lime juice with a pinch of salt and pepper. Whisk to make a dressing.

5. Add the dressing to the bowl. Toss to mix. Heap the salad up on serving plates and crumble over the feta to serve.