Avocado, Quinoa, Lentil & Mint Salad Recipe

This is a lovely salad that can be made in just a few minutes and not only is it rich in flavour, but it is also rich in protein with the quinoa and lentils as a great source. I admit to using store bought precooked lentils and quinoa, as well as already roasted piquillo peppers.  The choice is yours but I think convenience is good at times like these and I don’t feel I am compromising on the healthiness of my food in these instances either. The mint and lemon play together to give the salad freshness and cut through the gorgeous richness and nuttiness of the avocado and pine nuts. This is a salad for all seasons.

Avocado, Quinoa, Lentil & Mint Salad Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 large ripe avocado
  • 2 handfuls of rocket leaves
  • 125 g cooked quinoa
  • 125 g cooked puy lentils
  • 4 roasted piquillo peppers
  • 2 tbsp pine nuts
  • 4 spring onions
  • 1 tbsp chopped mint
  • 1 tbsp extra virgin olive oil
  • squeeze of lemon juice
  • 1 large ripe avocado
  • 2 handfuls of rocket leaves
  • 4½ oz cooked quinoa
  • 4½ oz cooked puy lentils
  • 4 roasted piquillo peppers
  • 2 tbsp pine nuts
  • 4 spring onions
  • 1 tbsp chopped mint
  • 1 tbsp extra virgin olive oil
  • squeeze of lemon juice

Instructions

  1. Toast the pine nuts in a dry frying pan over a medium heat. Swirl them around and when they start to develop colour they are toasted. Keep you eye on them because they do burn easily. Pour into a plate and leave to one side (if you leave them in the pan they will continue to toast and burn).
  2. I use already cooked quinoa and puy lentils, I see no shame in taking shortcuts, but you can cook them yourself in advance and allow them to cool. Add them to a bowl with sliced spring onions and piquillo peppers (regular roasted peppers from a tin will do as well).
  3. Finely chop some mint and add to the bowl with the pine nuts.
  4. Open an avocado, remove the stone and scoop small chunks out with a spoon. It makes the salad look more rustic and cuts it nicely into bite size pieces.
  5. Season the salad and marinade with the olive oil and lemon juice.

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