Chia, Quinoa & Avocado Salad Recipe | Abel & Cole

Chia, Quinoa & Avocado Salad

Cooking time
Serves2 people
Vegetarians Gluten-free diets

A super salad that's ready in just 30 mins, this protein-rich mix of quinoa, feta, sunflower and chia seeds is all dressed up with lime and chillies and comes topped with creamy chunks of avocado

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.
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