Mags McLoughlin’s Quinoa & Vegetable Salad
(Approx 600 kcal per serving)
1 celery stick
100g sugar snap peas
2 long sweet red peppers
1 small red onion
2 large eggs
1 vegetable stock cube (reduced sodium)
1 small avocado
2 teaspoons toasted mixed seeds
salt (optional) and freshly ground black pepperDownload PDF
Trim the celery stick and finely dice. Cut the sugar snap peas in half. Cut the red peppers in half, remove the cores and thinly slice. Cut the red onion in half, then peel and thinly slice. Place all the vegetables in a bowl and set aside.
Bring a small saucepan of water to the boil. Add the eggs and simmer for 10 minutes to hard boil. Drain the eggs and plunge into ice water to cool down, gently crack and peel off the shells. Cut into halves or quarters.
Cut the avocado in half and remove the stone, then peel or scoop out the flesh and cut into slices, then fan out.
Meanwhile, put the quinoa in a sieve and rinse well under cold water. Tip into a saucepan and add the stock cube and cover with water. Bring to the boil, then reduce the heat and simmer for 15 minutes until the grains have swollen but still have some bite. Drain, then transfer to a large bowl to cool slightly.
Fold the prepared vegetables into the quinoa and put into bowls. Arrange the hard-boiled eggs on top with the avocado and scatter over the mixed seeds. Season lightly with salt (optional) and some freshly ground black pepper to serve.