Pear And Avocado Quinoa Salad Food

PEAR AND ARUGULA SALAD

Steps:

• Add the arugula to a salad bowl and set aside.
• Place the sunflower seeds on a small baking sheet and toast in the toaster oven for 3 - 4 minutes.*
• Core the pear and cut it into chunks. Add to the bowl.
• Finely slice the scallions and add them to the bowl as well.
• Dice the avocado and add to the bowl.
• Crumble the feta on top of everything, followed by the toasted sunflower seeds.
• Whisk together the remaining ingredients and pour over the salad.
• Dig in and enjoy!

PEAR AND AVOCADO SALAD

Steps:

• Halve and core the pears.
• Slice them thinly and brush with lemon juice to stop discoloration.
• Cut the avocados in half, remove the pits and peel them.
• Carefully cut each half into five slices.
• Also brush with lemon juice to prevent discoloration.
• Place watercress and arugala on plates to be served and arrange pears and avocados on top.
• Sprinkle chopped nuts on top.
• For the dressing combine all dressing ingredients in a jar and shake.
• Spoon dressing on top and crumble the cheese on top of it all.
• Serve immediately.

PEAR-WALNUT QUINOA SALAD

Steps:

• Cook 1 cup tricolor quinoa (rinsed) as the label directs. Spread on a plate to cool. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon minced shallot and 1 teaspoon dijon mustard in a large bowl. Whisk in 2 tablespoons olive oil. Add 1 chopped pear, 1/4 cup chopped walnuts, 2 sliced celery stalks and the quinoa; toss. Season with salt and pepper.

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.

QUINOA, PEA & AVOCADO SALAD

Steps:

• Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
• Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
• Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.

PEAR AND AVOCADO QUINOA SALAD

Steps:

• First cook the quinoa as directed, while it is cooking chop the pears and avocado into small bite size pieces and then add the olive oil, basil and cheese crumbles. Mix together well, you can also add it to a spinach salad.