Picnic season is here. This summertime salad, which balances soft, sautéed leeks and crunchy seeds, is perfect for al-fresco eating on any occasion - it's light but satisfying, packed with plant-based protein, and also packs well for picnics.
Serves: 4-6
Preparation: 40 minutes
Cooking: 15 to 20 minutes
INGREDIENTS
300g quinoa
2 tbsp coconut oil or olive oil
3 leeks, sliced thinly
Sea salt and white pepper
Garlic granules
250g petit pois (frozen variety are fine)
60g pumpkin seeds
2 avocados, cubed
FOR THE DRESSING
60ml olive oil
60ml apple juice
2 tsp honey mustard
2 tsp agave nectar
2 tbsp sushi seasoning vinegar
Sesame seeds, toasted
1 handful fresh mint leaves, chopped
1 handful fresh coriander, chopped
METHOD
● Rinse the quinoa through a sieve with cold water for 2 minutes, then drain well.
● Place it in a medium saucepan with 400ml cold water, bring to boil, cover and simmer on a low heat for 15 minutes.
● Remove from heat, carefully fluff with a fork, cover and stand for 5 minutes, then spread onto a large flat platter to cool.
● In a large, non-stick frying pan, add the oil, sauté the sliced leeks until translucent and soft, and season with sea salt, white pepper and garlic granules.
● Add the petit pois to the sautéed leeks and continue to cook for 5 minutes, then leave to cool a little.
● Add the leeks and peas to the cooked quinoa with the pumpkin seeds.
● For the dressing: mix the olive oil, apple juice, honey mustard, agave nectar and sushi seasoning vinegar in a measuring jug.
● Season with sea salt and black pepper to taste.
l Add the chopped mint, coriander and toasted sesame seeds.
l When the salad is completely cooled, add the cubed chunks of avocado, mix through the salad then pour over the dressing.
