© J Sainsbury plc 2020
Mediterranean salad
A fresh-tasting salad that's full of colour and interesting textures
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 250g quinoa
- 1 avocado, peeled, stoned and sliced
- 150g beansprouts, cooked
- 125g fresh cooked beetroot, cubed
- 85g watercress
For the dressing
- 1 clove garlic, halved
- 30g pumpkin seeds, roasted
- 40g dried blueberries
- 4 tbsp sunflower oil
- 2 tbsp red wine vinegar
Method
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1
Cook the quinoa in a pan of boiling water for 15 minutes. Drain and rinse through with cold water.
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2
Meanwhile, wipe the garlic halves around a clean bowl. Add the pumpkin seeds, blueberries, sunflower oil and red wine vinegar and mix well. Combine with the quinoa.
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3
Lightly toss together the avocado, beansprouts, beetroot and watercress. Serve with the quinoa.
