• 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


  1. 1

    Cook the quinoa in a pan of boiling water for 15 minutes. Drain and rinse through with cold water.

  2. 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.

  3. 3

    Lightly toss together the avocado, beansprouts, beetroot and watercress. Serve with the quinoa.

Nutritional Details

Each serving provides
  • Energy 1993kj 476kcal 24%
  • Fat 27.3g 39%
  • Saturates 4.1g 21%
  • Sugars 11.5g 13%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 888kj/212kcal

Each serving provides

42.0g carbohydrate 4.2g fibre 13.5g protein

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