Avocado Pomegranate And Quinoa Salad Recipes

CALIFORNIA QUINOA & AVOCADO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

AVOCADO TOMATO SALAD WITH QUINOA

Steps:

• Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
• Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
• Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

AVOCADO SALAD WITH POMEGRANATE DRIZZLE

Steps:

• To make the drizzle put the pomegranate juice in a small stainless steel saucepan over high heat.
• Boil the juice until reduced to 1/3 cup (approximately 8 - 10 minutes).
• Remove from heat and immediately stir in the corn syrup, balsamic vinegar, extra virgin olive oil, kosher salt and red pepper flakes and set a side to cool.
• In a large bowl add the arugula, romaine lettuce, snow peas and cucumber.
• Peel the grapefruit, cut into sections, than cut each section in half.
• Next peel and slice the avocados and chop coarsely.
• Add both the grapefruit and avocado pieces to the lettuce bowl and toss lightly.
• When ready to serve, drizzle the vinagrette over the salad, toss lightly, sprinkle pomegranate seeds on top for garnish and enjoy.

AVOCADO QUINOA POWER SALAD RECIPE BY TASTY

Steps:

• In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
• Refrigerate the quinoa for 20 minutes.
• Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
• Add the lemon juice, olive oil, salt, and pepper, and mix well.
• Enjoy!