For company
Watermelon and spinach super salad
Fluffy quinoa folded through chunks of watermelon, baby spinach, sliced avocado, chopped mint and crumbled feta, with pumpkin seeds toasted until they start to pop, lime squeezed over and a whole punnet of salad cress on top.
A super salad for the summer lunch table — quinoa, watermelon, spinach, avocado, mint, feta and cress, finished with lime. With thanks to BBC Good Food, July 2016.
Method
- 01
Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200 ml water. Cook, covered, over a medium heat for 15 minutes or until fluffy and the water has been absorbed. Don't worry if it catches on the bottom a little.
- 02
Fork through to separate the grains, then leave to cool.
- 03
Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 minute or until they start to pop.
- 04
Tip into a serving bowl or on a platter with watermelon, spinach, avocado, mint and feta.
- 05
Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning.
- 06
Top with cress and serve.
Keep cooking
