On my eldest daughters birthday I made guacemole. The greengrocer had a the avocados on sale so I got over excited and bought loads. I had a lot of guacemole left over… I kept it in the fridge, too good to throw away! But fortunately guacemole goes very nice with salad as a replacer of salad dressing. So in this recipe I used my leftover guacemole, but you can use plain avocados just as well.
What do you need?
- 200 grams/ 7 oz quinoa
- 150 grams/ 5 oz edamame beans (frozen)
- 150 gram/ 5 oz peas (frozen)
- 1 yellow bell pepper, chopped
- 4 spring onions, chopped
- 1 cucumber, chopped
- 4 cloves garlic, minced
- 200 grams/ 7 oz grape tomatoes, in half
- lemon juice
- 1 avocado, chopped/ some leftover guacemole
What to do with it
Rince quinoa in a fine-mesh strainer and put in a pan with salted boiling water. After 9 minutes add the frozen edamame beans and peas and cook for another 3 minutes.
Drain quinoa and beans and put in a large bowl together with the pepper, spring onions, cucumber, garlic and tomatoes. Season with sriracha and lemon juice and mix well. Spoon the pieces of avocado through or serve with a scoop of guacemole. Fresh herbs like parsley, mint, cilantro go well with this salad too.