Save to your scrapbook
Quinoa breakfast salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 small sweet potato (about 160g), cut into 2cm dice
1 tbsp olive oil
2 tbsp lemon juice, plus more to taste
scant ¼ tsp ground allspice
160g Tenderstem broccoli, cut into 3cm lengths
160g frozen garden peas
½ x 20g pack dill, roughly chopped
30g pistachios, roughly chopped
1 avocado, sliced
1. Preheat the oven to 200˚C, gas mark 6. Toss the sweet potato and oil in a large roasting tray, season and roast for 20 minutes, turning halfway. Meanwhile, bring a large pan of salted water to the boil, tip in the quinoa and simmer for 12 minutes, then drain thoroughly.
2. Stir the quinoa, 1 tbsp lemon juice and the allspice into the pan with the sweet potato and season. Return to the oven for 15 minutes.
3. Rinse out the quinoa pan, then bring another lot of boiling salted water to the boil. Add the eggs and simmer for 4 minutes, then add the broccoli and peas, bring back to a simmer and cook for another 2 minutes. Drain and rinse under cool water. Peel and halve the eggs.
4. Toss the dill, pistachios and remaining 1 tbsp lemon juice (or more to taste) through the quinoa. Pile onto plates, then top with the broccoli, avocado and halved eggs before serving.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.