- 250 g quinoa
- 1 avocado, peeled, stoned and sliced
- 150 g beansprouts, cooked
- 125 g fresh cooked beetroot, cubed
- 85 g watercress
For the dressing:
- 1 clove garlic, halved
- 30 g pumpkin seeds, roasted
- 40 g dried blueberries
- 4 tbsp sunflower oil
- 2 tbsp red wine vinegar
Cook the quinoa in a pan of boiling water for 15 minutes. Drain and rinse through with cold water.
Meanwhile, make the dressing. Wipe the garlic halves around a clean bowl. Add all the other dressing ingredients and mix well. Combine with the quinoa.
In a separate bowl, lightly toss together the avocado, beansprouts, beetroot and watercress. Serve with the quinoa.